Fusilli with Scallops and Queen scallops
Serves 4
- Fusilloni pasta Gragnano (NA)
- Scallops (nuts)
- Queen scallops (nuts)
- White wine
- Basil Leaf
- Freshly ground pepper
- Fish broth
- Salt
- Garlic
- Extra virgin olive oil
Preparation
Place the scallops and queen scallops in a pan in which you have previously fried the garlic in oil, salt and deglaze with white wine.
Continue cooking, adding the fish stock.
Meanwhile, bring salted water to a boil and cook the pasta for 15-20 minutes.
Drain the fusilli and make then assorb the flavour in the fish sauce.
Remove from heat and season with a little olive oil, pepper and basil.
Serve hot and serve.
- Fusilloni pasta Gragnano (NA)
- Scallops (nuts)
- Queen scallops (nuts)
- White wine
- Basil Leaf
- Freshly ground pepper
- Fish broth
- Salt
- Garlic
- Extra virgin olive oil
Preparation
Place the scallops and queen scallops in a pan in which you have previously fried the garlic in oil, salt and deglaze with white wine.
Continue cooking, adding the fish stock.
Meanwhile, bring salted water to a boil and cook the pasta for 15-20 minutes.
Drain the fusilli and make then assorb the flavour in the fish sauce.
Remove from heat and season with a little olive oil, pepper and basil.
Serve hot and serve.