posted by RisaG 11-06-98 7:00 PM
* Exported from MasterCook *
Pasta with Scallops, Porcini Mushrooms and Cream
Recipe By : Adapted from From Biba's Italian Kitchen by Biba Caggiano
Serving Size : 6 Preparation Time :0:00
Categories : Special Pasta Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Homemade pasta -- prefer. Fettucine
1 ounce dried porcini mushrooms -- hydrated*
2 tablespoons unsalted butter -- * see note
2 tablespoons olive oil
3/4 pound sea scallops**
1 garlic clove -- minced
1/2 cup dry white wine
1/2 cup heavy cream***
salt -- to taste
2 tablespoons parsley -- chopped
For the sauce: Strain the porcini mushrooms and reserve the soaking water. Rinse the mushrooms well under cold running water and chop the roughly.
Line a strainer with two paper towels and strain the mushroom water into a bowl to get rid of the sandy deposits. Set aside.
Heat the butter and oil in a large skillet over medium heat. When the butter begins to foam, add the scallops and saute until they are lightly golden, about 2 minutes. Add the garlic and the porcini mushrooms, and stir for about 1 minute. Add 1/2 cup of the reserved mushroom soaking liquid, the wine, and the cream, and season with salt. Cook, stirring, until the liquid is reduced by half and has a medium-thick consistency, about 2-3 minutes. Turn the heat off under the skillet.
Meanwhile, for the pasta, bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettucine (if using fresh fettucine).
Cook, uncovered, over high heat until the pasta is tender but still a bit firm to the bite. Drain the pasta and place it in the skillet with the sauce. stir in the parsley and toss everything quickly over low heat until the pasta and the sauce are well combined. Taste and adjust the seasoning, and serve.
If using dry pasta, follow package directions and cook untiil al dente. When al dente, remove from pot and put in the skillet and cook the pasta the way Biba says to. Finish the dish the way it says in the previous directions for fresh pasta.
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