Pasta De Bretagne
PASTA DE BRETAGNE
For four
Ingredients
500g fresh spaghetti (6/8 minutes to cook)
A small bouquet of flat parsley, finely sliced
Sea salt and freshly ground black pepper
Tiny bit of red chilli
1/2 lemon juice
2 shallots
1 cup of roseé wine
2 tbsp. of fresh cream
Method :
You can keep the sauce warm by keeping the saucepan in the bain-marie on the back burner or in oven, on very low heat, while you cook the pasta, specially when using normal dry pasta which take longer to cook.
For four
Ingredients
500g fresh spaghetti (6/8 minutes to cook)
A small bouquet of flat parsley, finely sliced
Sea salt and freshly ground black pepper
Tiny bit of red chilli
1/2 lemon juice
2 shallots
1 cup of roseé wine
2 tbsp. of fresh cream
Method :
- In a sauce pan, heat the wine and the shallots until the liquid boils, then lower the heat and continue simmering until the liquid is reduced down to about 2/3.
- Meanwhile, bring a big casserole of salted water to the boil (roughly 2-3L)
- Add the pasta to the boiling water and put on the back burner to cook.
- Heat the olive oil in a frying pan and once hot, fry the scallops for 1 ½ to 2 minutes.
- Using tongs, turn the scallops and sear until it is golden brown, not more than 1 minute on each side.
- Then reduce the heat to medium and add shallots sauce, the fresh cream, lemon juice, the tiny bit of chilli and Salt and Pepper.
- Stir constantly for 4 more minutes.
- Adjust the heat to very low.
- Sprinkle with the parsley.
- Drain the pasta, living a 1tbsp of boiling water at the bottom, so the pasta does not turn cold too quick and put a lid on.
- Serve the pasta and the sauce. A TAAAABLEEE !!!!
You can keep the sauce warm by keeping the saucepan in the bain-marie on the back burner or in oven, on very low heat, while you cook the pasta, specially when using normal dry pasta which take longer to cook.