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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Tagliatelle with Scallops, Cream and Saffron
Tagliatelle with Scallops, Cream and Saffron
(Tagliatelle con Capesante allo Zafferano)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 pound scallops, the smallest you can get
2 garlic cloves, finely minced
1 cup dry white wine
2 cups whipping cream
Pinch of powdered saffron
Salt to taste
2 tablespoons chopped parsley
1 pound Tagliatelle pasta
Melt butter with the olive oil in a large skillet.

When butter foams, add scallops.

Saute over medium heat until scallops are lightly golden, about 1 minute.

With a slotted spoon transfer scallops to a plate.

Add garlic to the skillet and stir once or twice.

Add wine and cook until the wine is almost all reduced.

Add cream and saffron.

Cook, over medium heat, 4 to 5 minutes.

Season lightly with salt.

Return scallops to the skillet and cook 1 to 2 minutes longer.

Stir in parsley.

Meanwhile fill a large saucepan two-thirds full with salted water.

Bring water to a boil and add the pasta.

Bring water back to a boil and cook pasta uncovered until 'al dente'.

Drain pasta and place in skillet with the sauce.

Toss pasta with the sauce over medium heat and serve at once. Makes 4 servings.
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