HOMERecipesSpaghetti with scallop ragu sauce

Spaghetti with ragu sauce with scallops

If you have them, adding chopped scallop strings will make the dish richer and more delicious
The clam soaking water is made by boiling clams that have been de-shelled until they open, then straining the water. It is packed with flavor, so be sure to use it instead of throwing it away
If you don't have clam soaking water, you can use bouillon soup or bonito stock instead
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Tomato sauce

By slowly heating vegetables such as tomatoes and onions, the vegetables are fully savory and sweet. It lasts more than a month in the freezer.

Italian

pasta

Kataoka Mamoru

[Book by Chef Kataoka] Authentic Italian food that can be enjoyed at home, professional flavors.

Amazon

Cooking time: 20 minutes

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How to make it

Heat olive oil, garlic, and chili pepper in a frying pan, and when fragrant, add the scallops and salt and stir-fry

Once the surface of the scallops turns white, add the mushrooms and parsley and stir fry

Add A and heat for 2-3 minutes

Bring a pot of water to a boil, add salt (1% of the water), and cook the spaghetti to your desired firmness

Add the boiled spaghettini to [3] and toss while adjusting the amount of water with the pasta cooking water. Finish by tossing with olive oil and sprinkling with parsley

Materials for 5 people

Coarsely chopped scallops

12 servings
Coarsely chopped shimeji mushrooms

60g
Coarsely chopped mushrooms

6~7 pieces
[Boil spaghetti]

Spaghettini di Cecco No.11

400g
salt

2 knobs
Chop garlic

1 tablespoon
Remove seeds from the chili pepper

1 bottle
Mince parsley

2 tbsp
Olive Oil Ardoino Extra Virgin

3 tablespoons
[A]

White wine

50ml
Clam soaking water

150ml
Tomato sauce

100g
Olive oil finishing Aldoino extra virgin

2-3 tablespoons
Parsley, finely chopped, for garnish

Appropriate amount

[PR]

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