Spaghetti with scallops and eringi
Cut the king oyster mushrooms into slightly larger pieces to keep them chewy. When grilling the king oyster mushrooms, try not to move them too much so that they brown
How to make it
1
Cut the king oyster mushrooms into slightly larger bite-sized pieces. Cut the scallops into quarters. Remove the stems from the cherry tomatoes and cut them in half
2
Add olive oil, chopped garlic, and chili pepper to a frying pan, and when the garlic turns golden brown, add the king oyster mushrooms
3
Once the king oyster mushrooms have browned, add the scallops, tomatoes, and all the ingredients for the sauce and make into a sauce
4
Add the spaghetti boiled in plenty of water to [3] and mix well with the sauce. If the sauce is too thick, add olive oil or cooking water to adjust the consistency. Serve on a plate and sprinkle with Italian parsley to finish
Ingredients for 2 people
-
- Eringi
- Three
-
- Scallops
- 4 pieces
-
- Cherry tomato
- 6 pieces
-
-
Olive Oil
Ardoino Extra Virgin - 4 tbsp
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
- Eagle's Claw
- 1 bottle
-
[sauce]
- salt
- Appropriate amount
-
- White wine
- 30cc
-
- Italian parsley chopped
- Appropriate amount
-
- Basic tomato sauce
- 30g
-
- Federini
- 160g
-
- boiling pasta
- 3000cc
-
- salted pasta
- 30g
-
- Italian parsley for finishing, minced
- Appropriate amount
[PR]
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