| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | Plus 2 tsp. olive oil |
| 4 | Cloves garlic crushed |
| 1 1/3 Tasse | Crushed tomatoes; peeled |
| 1/4 Teelöffel | Chili pepper flakes |
| 11 x ca. 30 g | Vermicelli or other thin pasta |
| 5 x ca. 30 g | Sea scallops; rinsed and quartered |
| 16 | Littleneck clams; shucked and chopped, juice reserved |
| 2 Teelöffel | Fresh Italian parsley; chopped |
|
Prep: 10 min, Cook: 20 min.
Heat 1 Tbs. Plus 1 tsp. Oil in a heavy nonstick skillet over medium high heat. Saut, garlic 1-2 minutes or until golden. Reduce heat to medium. Add tomatoes and chili pepper flakes and simmer 15 minutes, stirring occasionally. Discard garlic. Cook pasta in a large pot of boiling salted water 5-7 minutes, until al dente. Drain well. Meanwhile, heat remaining 1 Tbs. Plus 1 tsp. Oil in a heavy nonstick skillet over medium high heat. Stir in scallops and saut, 2 minutes. Add chopped clams with their liquid, and the tomato sauce. Cook about 3 minutes, until liquid is slightly reduced. Stir in parsley. Serve sauce over pasta.
|
|
Anmerkungen zum Rezept:
|
