Pasta with Scallops in Vieira Sauce

A mind-blowing and delicious pasta using tinned scallops in vieira (hot chili tomato) sauce.

Recipe By: Rafael (https://cookbuzz.com/kitchen/411)
Serves 2 Prep: 3 min Cook: 12 min

Ingredients

Tinned scallops in vieira sauce 1
Garlic 2 cloves
Dried chilli 1
Olive oil 3 tbsp
Fish stock cube 1
Parsley 2 tbsp
Pepper a pinch
Spaghetti 200g

Method

1
When boiling the pasta, add the fish stock cube instead of salt. This will make both the pasts and the pasta water very tasty.
2
So, drop in the stock cube once the hot water boils, then add the spaghetti and cook.
3
Put the olive oil in a large frying pan on medium heat and add the smashed garlic. Add the crushed dried chilli (deseeded).
4
Just before the garlic starts to burn, add 3 ladles of pasta water and reduce on high heat. You can keep the garlic in or remove it.
5
Add the tinned scallops together with the sauce and reduce on medium heat. Shake the frying pan well to encourage emulsification of the oil and sauce.
6
When the sauce has reduced to half, add the cooked and drained spaghetti. Add the finely chopped parsley and mix well for 1 minute on medium heat.
7
Transfer to a serving dish, pour over plenty of the sauce and sprinkle with the pepper.

Tips & Note

Pasta with Scallops in Vieira Sauce

A mind-blowing and delicious pasta using tinned scallops in vieira (hot chili tomato) sauce.

Recipe By: Rafael (https://cookbuzz.com/kitchen/411)

Serves 2

Prep: 3 min

Cook: 12 min

Ingredients

Tinned scallops in vieira sauce 1
Garlic 2 cloves
Dried chilli 1
Olive oil 3 tbsp
Fish stock cube 1
Parsley 2 tbsp
Pepper a pinch
Spaghetti 200g

Pasta with Scallops in Vieira Sauce

Recipe ID :2615 Posted on 26 APR 2017

Serves 2

Prep 3min
Cook 12min
views 1,644
printed 3

saved 2

A mind-blowing and delicious pasta using tinned scallops in vieira (hot chili tomato) sauce.

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Ingredients

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1
2 cloves
1
3 tbsp
1
2 tbsp
a pinch
200g

Method

Prep
3min
Cook
12min
1
When boiling the pasta, add the fish stock cube instead of salt. This will make both the pasts and the pasta water very tasty.
2
So, drop in the stock cube once the hot water boils, then add the spaghetti and cook.
3
Put the olive oil in a large frying pan on medium heat and add the smashed garlic. Add the crushed dried chilli (deseeded).
4
Just before the garlic starts to burn, add 3 ladles of pasta water and reduce on high heat. You can keep the garlic in or remove it.
5
Add the tinned scallops together with the sauce and reduce on medium heat. Shake the frying pan well to encourage emulsification of the oil and sauce.
6
When the sauce has reduced to half, add the cooked and drained spaghetti. Add the finely chopped parsley and mix well for 1 minute on medium heat.
7
Transfer to a serving dish, pour over plenty of the sauce and sprinkle with the pepper.
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Rafael
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RAFAEL
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A mind-blowing and delicious pasta using tinned scallops in vieira (hot chili tomato) sauce.
Tinned scallops in vieira sauce, Garlic, Dried chilli, Olive oil, Fish stock cube, Parsley, Pepper, Spaghetti
HOME
Use sausages or chorizo.
Sausages (or chorizo), Olive oil, Shallot, Risotto rice, Pepper, Surimi (crab sticks), Frozen vegetable mix , Chicken stock, Paprika, Turmeric, Nutmeg, Cayenne pepper
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Use leftover roast chicken to make this super quick and delicious recipe - you can use KFC too!
Rice (risotto or short grain), Roast chicken, Olive oil, Shallot, Peppers (red and green), Mushrooms, Chicken stock cubes, Hot water, Paprika, Turmeric, Cayenne pepper, Nutmeg (optional), Cumin powder (optional), Pepper, Mozzarella cheese (optional), Parsley (optional)
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