Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, garlic clam pasta w/ rib-eye & scallops. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Garlic Clam Pasta w/ Rib-eye & Scallops is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Garlic Clam Pasta w/ Rib-eye & Scallops is something which I’ve loved my whole life.
Here is how you cook it. Cook pasta in boiling water until al dente. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. Bring a large pot of salted water to a boil over high heat.
To begin with this recipe, we must first prepare a few ingredients. You can cook garlic clam pasta w/ rib-eye & scallops using 30 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- Take Pasta
- Make ready 1 lb linguine
- Make ready 5 tbsp olive oil
- Prepare 2 tbsp butter, unsalted
- Take 1/4 cup white wine
- Get 4 garlic cloves, thinly sliced
- Get 1/2 tsp crushed red-pepper flakes
- Get 1 lb bay or sea scallops, tough muscles removed
- Take 1 pint container ripe grape tomatoes
- Prepare 2 tbsp chopped Parsley
- Make ready 2 tbsp chopped tarragon leaves
- Make ready 1/8 cup vidalia spring onion, into strips
- Get Coarse salt
- Make ready Scallops
- Prepare 1 tbsp butter
- Take Salt and pepper to season
- Take Chopped tarragon leaves, reserved
- Prepare Horseradish Sauce
- Take 1/2 cup sour cream
- Make ready 2 tbsp prepared horseradish
- Make ready 2 tbsp mayonnaise
- Make ready 1 tsp apple cider vinegar
- Prepare 1 tbsp freshly chopped chive
- Make ready 1/4 tsp salt
- Prepare 1/8 tsp pepper
- Take Rib-eye Steak
- Take 2 3/4 inch thick rib-eyes
- Prepare 2 tbsp olive oil
- Make ready 2 tbsp butter, unsalted
- Prepare 2 cloves garlic
Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Drain clams, reserving juice; set clams aside. Pasta with Clams in White Wine Garlic Sauce, a new take on the classic Spaghetti alle Vongole made with bucatini and littleneck clams in a white wine garlic sauce.
Steps to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- For the horseradish sauce, mix in all ingredients and stir well. Add to taste. Cover and refrigerate.
- Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
- Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
- Add wine, butter, lemon juice, and stir until fragrant (about 30sec). Add clams to pan and cover until they open. Then add tomatoes, onions, parsley, all but a bit of chopped tarragon leaves, and cook, stirring frequently,. Season with salt and pepper and the garlic/crushed pepper. Remove from heat.
- Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry
- Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
- Make sure the steaks are room temperature. Pat both sides dry to allow for a great seat. Season both sides with salt and pepper
- In a very hot skillet add 2tbsp Olive oil and let fizzle. Place steaks in and don’t move them. Toss in butter and garlic clives. Let them wear 3-4min each side. Remove from skillet and let rest 4-5 min. Slice at 45° against the grain about 1/4” thick slices.
- Add pasta, parsley, reserved cooking water; toss to combine. Divide among bowls. Add several scallops in center and top with tarragon. Drizzle horseradish sauce and add rib-eye strips. Serve and enjoy!
Drain clams, reserving juice; set clams aside. Pasta with Clams in White Wine Garlic Sauce, a new take on the classic Spaghetti alle Vongole made with bucatini and littleneck clams in a white wine garlic sauce. Add reserved clam juice, broth, wine, and pepper to pan; bring to a boil. Add pasta to pan; toss well. Bring a large pot of lightly salted water to a boil.
So that’s going to wrap it up with this exceptional food garlic clam pasta w/ rib-eye & scallops recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!