Tuesday, August 15, 2006

Seafood Pasta with Olive oil and Garlic

This dinner was created from the left-over Ceviche but it would be almost as easy from scratch. We boiled the pasta according to label directions and dressed it with 1/3C olive oil. We sauted in olive oil 6 cloves for garlic, minced, until lightly brown. Then we added the scallops, sole and calamari and sauted VERY briefly, perhaps 30 sec. Mix the seafood/garlic with the pasta and serve topped with some freshly chopped basil. The citrus marinade used for the ceviche was wonderful with the garlic and oil. The spinach-arugula salad with tomatoes was dressed with a vinegrette and topped with crumbled blue cheese. We drank a Redwood Creek Frei Bros. Chardonnay. http://redwoodcreek.com/

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