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    from "Monday-to-Friday Pasta" by Michèle Urvater

    Saffron gives this dish a distinctive golden color and a luxurious flavor, but if it is too dear or too difficult to find, omit it and you'll still have a yummy dinner.

    I like to make this for company as well as for the family because the initial cooking can be done a day or more ahead.

    Makes: 4 to 6 servings
    Time: 30 to 35 minutes

    3 cups penne rigati, regular penne, fusilli, or rotelle (wagon wheels)
    2 cloves garlic
    4 medium-size carrots
    2 tablespoons olive oil
    1/4 cup dry white wine
    1 cup fish stock or clam juice
    1 can (14 ounces) crushed tomatoes
    1/4 teaspoon crumbled saffron
    1/4 teaspoon dried orange peel
    1 cup (2 to 3 ounces) snow peas, or 1 cup frozen petite peas
    3/4 pound sea or bay scallops, peeled and deveined shrimp, or lump crabmeat
    Freshly ground black pepper
    2 tablespoons butter, at room temperature (optional)

    Print recipe

    1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes.
    2. Meanwhile, peel and mince the garlic. Peel and thinly slice the carrots.
    3. Heat the olive oil in a large saucepan or large deep skillet over medium-high heat. Add the garlic and sauté it until you can smell its aroma, about 10 seconds. Add the white wine, fish stock, crushed tomatoes, carrots, saffron, and dried orange peel. Cover and simmer until the carrots are quite tender, about 6 to 7 minutes.
    4. If you are using snow peas, snap off the stem ends and pull off the strings. If you are using sea scallops, remove the tough appendage from each scallop and slice the scallops horizontally into thin rounds. If you are using crabmeat, pick it over carefully for any cartilage and shells.
    5. When the carrots are tender, add the scallops (or other seafood) to the sauce. Cover and simmer over medium-high heat until they are cooked through, 2 to 3 minutes. Add the snow peas or petite peas and cook, uncovered, until they are just tender, about 2 minutes. Season to taste with salt and pepper. Right before serving, add the butter to the sauce, if desired, and stir just until it has melted.
    6. Drain the pasta and dish out each portion. Ladle the scallops and sauce over the pasta, and serve immediately.
    Especially good for company:
    You can prepare and cook the base in advance up to and including step 3. Cool, cover, and refrigerate until the next day or freeze (up to a week) until you need it.
    To Finish: Thaw the base if it's frozen. After you add the pasta to the boiling water, bring the base to a full boil, then reduce the heat. Add the scallops, cover, and proceed with the recipe from step 5 on.

    Use Sea Scallops
    Product nutrition and information
     Quantity Ingredients Est.Price
      Barilla Penne - $1.59/ea
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
      Roland Clam Juice - $2.79/ea
      Muir Glen Organic Crushed Tomatoes with Basil - $2.69/ea Save! 2 for $5.00
      Roland Pure Spanish Mancha Saffron
    This product is currently unavailable.
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg

    Snow Peas - $4.99/lb
     Farm Fresh
    Local Wild Dry Sea Scallops - $23.99/lb
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Breakstone's All-Natural Unsalted Butter - $2.99/ea
     2 sticks  
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