Fettuccine con Capesante e Scarola

Fettuccine con Capesante e Scarola
Recipe type: entrees
  • 2 cloves garlic, sliced
  • 2-3 tablespoons extra-virgin olive oil
  • 1 pound scallops
  • ¼ cup dry white wine
  • 1 cup bottled clam juice
  • 2 teaspoons dried thyme, crumbled
  • ½ pound escarole, washed thoroughly and chopped coarse
  • 6 quarts water
  • 1 pound fettuccine
  • Salt to taste
  1. In a skillet or sauté pan large enough to hold all the cooked pasta, brown the garlic in two tablespoons oil over medium-high heat, about 3-4 minutes.
  2. Discard the garlic.
  3. Raise the heat to high, add the scallops and sauté for 1 minute.
  4. Add one tablespoon of oil if necessary to prevent sticking.
  5. Add the white wine and cook and stir gently until the alcohol has evaporated, about 1 minute.
  6. Reduce the heat to medium-low and add the clam juice, thyme, and escarole.
  7. Cook and stir for 2 minutes or until the escarole wilts.
  8. The dish can be prepared to this point and held for 1 hour.
  9. Bring the water to a boil in large pot, add salt, and cook the fettuccine until al dente, about 6-8 minutes.
  10. Drain quickly (some water left on the pasta is advisable, so don't drain the pasta too thoroughly).
  11. Return the sauce to the stove over medium heat.
  12. Dump all the cooked pasta into the pan and stir, cooking for about one minute.