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 4,483
printed 6

saved 2

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

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Ingredients

Print Ingredients Email Ingredients
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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