Thursday, April 28, 2016

Spicy spaghetti with seared scallops and salami

As I throw an argument for an nth pasta recipe to be exhibited on The World of Internet Cooking, I'll have you bear with me in some mere beginning notes, a forewarning perhaps. This implementation could be part and parcel of those heirloom recipes you keep tucked away from everyone's eyes but yours, a gem you'll be entirely grateful for the rest of your life. Your welcome.

I clearly believe it's my righteous duty to affix this treasure here. Today. This moment. My good service to you for being so faithful even after the loud clatter of losing more than a dozen followers, what comes to be after Google's change in policy on who can follow whom, how and why. This for the remaining of you that haven't been thrown over, and several ghost readers that drop in and linger, it's yours to archive, pin, take notes and place on your dinner table. A conglomerate of several outline formulae I've bookmarked, not less than a dozen times, and worked on for an aggregate of half a decade. Again, your welcome.

With just a swift few steps most of which are done in a single pan, it contains  all the elements of a quality meal and may just end the Dominion of any fashionably complex Red Sauce. Angel hair spaghetti  with all the notes of fresh, light, sharp and bite, balancing touches, tastes that weave in and through its entirety, clamoring on to what can only be described as flawlessly perfetto.

Not only does this hit all the right spots for the pasta craver, it may be the antidote to many poorly cooked and oversauced plates of noodles served and experienced throughout the course of your life. Moreover, with the article I include a companion guide on the few don'ts of pastamaking; never overcook pasta; don't drown it in sauce and try not to serve huge portions, which in all fairness is particularly beneficial to the one (ahem) who needs an ease of conscience, every time they go in for second and third helpings.

An excellent almost quicker-than-you-think meal, holding soft scallops with a bite of garlic and enough spots of pepper. Crisp salami to top a terrifically satisfying sauce that could be described as the distant cousin of Alfredo, less the cream, with a more cleaner, brighter feel.

You'd presume that delectably thick juicy bivalves and curlicues of cured seasoned sausage would steal the spotlight from a humble pound of pasta secca. A sprightly drenching of a wine- stock based liquid, emboldened with lemon, completes the same modest bunch, where pasta does inevitably become star, so much that we can fawn over its salient features, al dente firm, lanky thin, enough chew to stand up and thereby respond impressionably well to the whole gamut of texture, flavor and pure awesome.

Finally, with enough parmesan cheese showers, spicy spaghetti takes dimension of much finer levels; luxe dolce, spice, and just about everything way too nice.

If I've not put you to sleep by now, I think all this should be taking you up and off the edge, of your chair, and for sure the drudging dinner routine that needed some serious shaking up anyway.

As my argument reaches conclusion, I leave you with today's edit and a few brazen images that beyond a shadow of a doubt brings clarity to the fact that it's a presentation nothing less than spectacular, and proves most definitely it really is a great bowl of pasta.

If this isn't viable dinner potential, then I don't really know what is.
  • 3 tbsp olive oil
  • 1 pound large sea scallops, about 12-15
  • salt
  • pepper
  • 3 tbsp crushed red pepper
  • 1 tbsp dried parsley
  • 10-12 slices genoa salami, cut into 1/2 inch strips, lengthwise
  • 10 cherry tomatoes, halved
  • 8-10 cloves garlic, minced
  • 2 sprigs thyme
  • 1 cup dry white wine
  • 1 pound angel hair pasta, cooked, drained according to package directions
  • ½-¾ cup chicken stock
  • ¼ cup fresh lemon juice
  • salt
  • pepper
  • freshly grated parmesan
  • Rinse, clean and drain scallops. Pat dry. Sprinkle with salt, pepper, parsley and 2 tbsp crushed red pepper.
  • Add 1 tablespoon olive oil to a large skillet over medium high heat. Brown scallops 3-4 minutes per side. Remove from pan and cover loosely with foil.
  • Pour in remaining 2 tbsp oil, add in strips of salami and cook till almost crisp, about 1 minute. Remove salami from pan and set aside.
  • Add tomatoes, garlic, remaining red pepper, thyme to the pan and stir till softened. Add wine and loosen up any bits at the bottom of pan. Let cook and reduce liquid for a couple of minutes.
  • Add up to 3/4 cup chicken stock, as much needed, lemon juice and allow to simmer for another 2-4 minutes.
  • Stir in cooked spaghetti to the sauce.
  • Stir in scallops and salami. Taste and season with more salt and pepper as required. 
  • Take off heat.
  • Top with freshly grated parmesan.
  • Serve warm.
"Though you have made me see troubles, many and bitter, you will restore my life again; from the depths of the earth you will again bring me up." Psalm 71:20