There’s too many good pasta dishes to pick a favorite, so I’ll just relate what got thrown together last night:
3/4 pound of bay scallops sauted in clarified butter and garlic, set aside once done.
Make a quick Alfredo style sauce using about 3/4 cup of heavy cream, another 1/2 cup of white wine, ~3 T. butter, more garlic. I’d do just a straight Alfredo without the wine, but was in the mood for something a little bit lighter. Allow to simmer for a few minutes.
Cook a pound of pasta. I used shells.
When pasta is done, throw the scallops in the sauce just to heat them up for a few seconds. Add in a bit of fresh ground parmesan, and a handfull of these lovely soft sun dried tomatos I found at my local grocery store - they’re soft enough to eat like candy, unlike the rock hard ones I typically find. Add a teaspoon or so of dried basil (the recent snow killed my fresh basil!) and salt and pepper. Pour over pasta, add more parmesan and a handfull of green onions. Serve with more fresh pepper and parmesan.
Lovely lovely lovely… if only bay scallops weren’t incredibly rare around here I’d eat it every night.