Monday, 17 December 2007

Scallops with Vodka and Rigatoni

This came about because I didn't have any squid for the dish I planned to make. I knocked this up from some store cupboard essentials and some frozen Scallops.

You need:

200g of frozen Scallops - use the little white ones, not the expensive ones with orange roe attached

1 x 400g tin Plum tomatoes
4 or 5 large Basil leaves - thinly sliced (or chiffonade if you feel posh)
Dried Chilli flakes to taste
1 Onion - thinly sliced
2 large cloves Garlic - crushed
2 tablespoons Tomato Puree (paste)
1 teaspoon Dried Oregano
2-3 tablespoons Vodka
2 tablespoons Olive Oil

Gently heat the Olive Oil in a pan and add the Onion and Garlic. Cook gently for approx 5 mins until the onion is softened but not colored. Add the Tomato Puree, Oregano and Chilli flakes. Mix well and cook gently for another 2 or 3 minutes. - The chilli flakes we use are home made and hot as hell, so 1/4 teaspoon is plenty. You may need more to give it a bit of a kick.

Add the Plum Tomatoes to the Onion mix and stir well to break up the Tomatoes. Add the Vodka and Scallops then simmer gently for 10 mins.

Meanwhile, cook the Rigatoni according to the packet instructions. Drain the pasta well and return it to the cooking pan.

Add the Tomato/Scallop sauce to the Pasta and stir well to combine all the ingredients. Decorate with the Basil leaves

Feeds 4

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