Spaghetti with scallops and eringi
You want to keep the crunchy texture of the eringi, so cut it into a slightly larger slice. When baking eringigi, it is browned so don't move too much.
How to make it
1
Cut the eringi into slightly larger pieces of one bite-sized one. Cut the scallops into 1/4. Remove the stove of the cherry tomatoes and cut them in half.
2
Put olive oil, chopped garlic, and hawk claws in a frying pan, and add eringi when the garlic turns golden brown.
3
Once the eringigi has browned, add all the ingredients: scallops, tomatoes and sauce and turn into a sauce.
4
Add spaghetti boiled in plenty of water to [3] and add the sauce. If the sauce is hard, add olive oil or boiling water to adjust. Place it on a plate and sprinkle it with Italian parsley to complete it.
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 water pasta
- 3000cc
-
- For salted
- 30g
-
- Italian parsley for finishing, minced
- Appropriate amount
[PR]
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