Yield: 1 Servings
|1 pounds||Fresh pasta|
|⅓ pounds||Small shrimp|
|⅓ pounds||Bay scallops|
|4½ \N||Shallots, minced|
|1 tablespoon||Sun-dried tomato paste|
|1 teaspoon||Powdered chile pepper or hot|
|\N \N||Hungarian pap|
|5 ounces||Heavy cream|
Boil sufficient water to cook the pasta. Dice the bacon into ¼" squares and cook over medium-high heat or until cooked and slightly crispy. Add shallots and saute till clear. Turn heat to high and add shrimp; turn. Add scallops when both sides of shrimp are pink; stir-fry scallops and shrimp until mostly cooked, about three to five minutes. During this time, add the red pepper.
Put pasta in boiling water (salted and oiled) and cover. Add cream to shellfish-bacon mixture and keep cooking over high heat to reduce and thicken the sauce. Add the sun-dried tomato paste and mix into the cream while the cream reduces. When fairly thick (about the time that the noodles are done), remove from heat. Drain noodles and place in warmed serving bowl; cover with sauce, toss well, and serve with grated parmesan cheese.
Recipe By : sfisher@... (Scott Fisher)