INGREDIENTS:
3 to 4 lb. medium shrimp and/or scallops
1 whole bulb garlic (not clove), minced
2 med. onions, cut into 8ths
2 med. tomatoes, cut into 8ths
4 green onions (about 1 c.) cut in rounds
1 c. white wine
1 tsp. garlic salt
1 tbsp. cornstarch
1/2 c. oil (prefer olive oil)
1/4 c. butter
1 tsp. oregano
1 lg. homemade fettucini
Romano or parmesan cheese
Sliced black olives (optional)
DIRECTIONS:
Mince all garlic. Cut all other ingredients, put on paper towels in bowls to dry. Cook fettucini. As it cooks: In Wok, or large skillet put 1/4 cup of the oil, 1/3 of the minced garlic and 1/3 of the onions. Stir fry until onion is see-through. Don’t burn garlic. Drain pasta and put in a covered casserole. Add oil, garlic, onion mixture to it and mix well. Set aside. Can rewarm in microwave for 1 minute on high, just before serving.
Sprinkle seafood with garlic salt, set aside. Using remaining 1/4 cup oil and 1/4 cup butter, stir fry remaining garlic and onion. Remove to a bowl. Add seafood to Wok and stir fry until cooked. Remove to a bowl and return the garlic, onion mixture to Wok. Add cornstarch to wine and mix well.
Pour this into Wok, let simmer until thickens slightly. You may add more cornstarch or none for just juice, as you wish. Just before serving, return seafood to Wok, add green onions, tomatoes and olives until they just get hot. Serve over the pasta. Sprinkle romano or parmesan on top. The pasta by itself is known as Aya (garlic) Olio (oil) in Italian and is good just by itself. You may also serve this over plain pasta.
Filed under: Homemade Pasta Recipes |
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