Move the aggregate to a heated platter and sprinkle with chopped parsley. This pasta could be served with no grated cheese. WINE NOTES Italian: Chardonnay—Gaja American: Chardonnay—Far Niente TAGLIOLINI CON CAPE SANTE Egg Pasta with Bay Scallops SERVES 6 AS a primary path OR four AS a major path 1 pound bay scallops, rinsed and patted dry (450 g) 2 tablespoons flour for dredging 2 tablespoons unsalted butter, plus 2 tablespoons, softened (60 g) salt freshly floor pepper ¼ cup brandy (60 ml) ⅛ teaspoon powdered saffron ½ cup fish inventory (125 ml) ¾ pound dried eco-friendly tagliolini or tagliatelle (egg pasta) (330 g) deliver a wide pot of water to a boil. Dredge the scallops within the flour, shaking off the surplus. warmth 2 tablespoons (30 g) of the butter in a wide skillet over medium warmth. upload the scallops and a few salt and pepper and prepare dinner until eventually the scallops are only enterprise to touch, three or four mins. Pour the brandy into the skillet, warmth it, and thoroughly ignite it. Tilt and rotate the skillet and allow it prepare dinner until eventually the flames die out. upload the saffron to the fish inventory, pour the inventory into the pan, stir good, and cook dinner for two mins. in the meantime, salt the boiling water and cook dinner the pasta for two mins or until eventually al dente. Drain good in a colander. upload the pasta and softened butter to the scallops and toss lightly yet good. move to a serving platter and serve instantly. WINE NOTES Italian: classic Tunina—Jermann American: Sauvignon Blanc—Beaulieu TAGLIOLINI CON FRUTTI DI MARE Pasta with Shellfish SERVES 6 AS a primary direction OR four AS a major path the various various creatures donning shells—the shrimp and scampi, the cicale taking a look cross-eyed at you from the spots on their tails, the crabs, the lobsters and crayfish, the scallops with their wealthy orange roe, the clams and mussels which are referred to as frutti di mar (fruits of the sea)—all move rather well with tagliolini. easy methods to cook dinner them is as quick and easily as attainable, with just a contact of wine, garlic, tomato, and parsley to deliver out their clean taste. 36 mussels 36 small clams ½ cup dry white wine (125 ml) 6 tablespoons olive oil (100 ml) 2 small garlic cloves, finely chopped ½ cup chopped flat-leaf parsley (about 7 g) three medium tomatoes or 6 to eight plum tomatoes, very ripe, peeled, seeded, and diced salt freshly floor pepper ¾ pound dried tagliolini or tagliatelle (egg pasta) (330 g) or 1 pound spaghetti (450 g) Scrub the mussels and clams good, rinsing them numerous instances below chilly water. position them in a wide pot with the wine, 2 tablespoons of the olive oil, and part the garlic and parsley. hide the pot and steam over excessive warmth, tossing the mussels and clams at times to maneuver these on best to the ground of the pot, until eventually all are opened—about eight mins. Discard those who haven't opened. utilizing a slotted spoon, eliminate the mussels and clams to a bowl and set them apart to chill a piece. pressure the liquid via a very good sieve right into a bowl. Reserve 6 mussels and six clams of their shells and take away the remaining from the shells, debearding the mussels.