Taglierini With A Simple Sweet Tomato Sauce And Shrimps Recipes

TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS

Steps:

• Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
• Half tomatoes and chop into small pieces.
• Put a pan of salted water on to heat for the pasta.
• Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
• Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
• Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
• Season the sauce carefully.
• Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
• If your sauce has cooled down then reheat it now.
• When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
• Check the seasoning, then divide on to your serving plates with the sauce on top.
• Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
• Try this___________________________________.
• Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
• And this___________________________________.
• A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
• Or this____________________________________.
• You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.

TAGLIERINI WITH CARAMELIZED SCALLOPS AND ROSEMARY BEURRE BLANC

Steps:

• In an 8-quart kettle bring 7 quarts of salted water to a boil for pasta. Remove tough muscle from side of each scallop if necessary.
• Make beurre blanc:
• In a small heavy saucepan simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2 tablespoons. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.
• Pat scallops dry and season with salt and pepper. In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Transfer scallops to a bowl and keep warm. Cook remaining scallops in remaining oil in the same manner.
• Cook pasta in boiling water until al dente (about 30 seconds for fresh, longer for dried) and drain in a colander. Transfer pasta to a heated bowl and pour sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of scallops and toss.
• Divide pasta among 6 heated plates. Arrange scallops on top of pasta and garnish with herbs.