Garlic Clam Pasta w/ Rib-eye & Scallops
Garlic Clam Pasta w/ Rib-eye & Scallops

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, garlic clam pasta w/ rib-eye & scallops. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Garlic Clam Pasta w/ Rib-eye & Scallops. In this course, we are bringing in clams, scallops, rib-eye and pasta into one delicious plate. Garlic Clam Pasta w/ Rib-eye & Scallops step by step.

Garlic Clam Pasta w/ Rib-eye & Scallops is only one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Garlic Clam Pasta w/ Rib-eye & Scallops is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have garlic clam pasta w/ rib-eye & scallops using 30 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:
  1. Take Pasta
  2. Get 1 lb linguine
  3. Get 5 tbsp olive oil
  4. Get 2 tbsp butter, unsalted
  5. Get 1/4 cup white wine
  6. Make ready 4 garlic cloves, thinly sliced
  7. Make ready 1/2 tsp crushed red-pepper flakes
  8. Make ready 1 lb bay or sea scallops, tough muscles removed
  9. Get 1 pint container ripe grape tomatoes
  10. Take 2 tbsp chopped Parsley
  11. Make ready 2 tbsp chopped tarragon leaves
  12. Take 1/8 cup vidalia spring onion, into strips
  13. Make ready Coarse salt
  14. Make ready Scallops
  15. Make ready 1 tbsp butter
  16. Take Salt and pepper to season
  17. Make ready Chopped tarragon leaves, reserved
  18. Prepare Horseradish Sauce
  19. Take 1/2 cup sour cream
  20. Prepare 2 tbsp prepared horseradish
  21. Get 2 tbsp mayonnaise
  22. Take 1 tsp apple cider vinegar
  23. Make ready 1 tbsp freshly chopped chive
  24. Get 1/4 tsp salt
  25. Make ready 1/8 tsp pepper
  26. Get Rib-eye Steak
  27. Get 2 3/4 inch thick rib-eyes
  28. Prepare 2 tbsp olive oil
  29. Make ready 2 tbsp butter, unsalted
  30. Get 2 cloves garlic

In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned. Sauté gently, reducing heat if necessary so garlic does not brown.

Instructions to make Garlic Clam Pasta w/ Rib-eye & Scallops:
  1. For the horseradish sauce, mix in all ingredients and stir well. Add to taste. Cover and refrigerate.
  2. Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
  3. Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
  4. Add wine, butter, lemon juice, and stir until fragrant (about 30sec). Add clams to pan and cover until they open. Then add tomatoes, onions, parsley, all but a bit of chopped tarragon leaves, and cook, stirring frequently,. Season with salt and pepper and the garlic/crushed pepper. Remove from heat.
  5. Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry
  6. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  7. Make sure the steaks are room temperature. Pat both sides dry to allow for a great seat. Season both sides with salt and pepper
  8. In a very hot skillet add 2tbsp Olive oil and let fizzle. Place steaks in and don’t move them. Toss in butter and garlic clives. Let them wear 3-4min each side. Remove from skillet and let rest 4-5 min. Slice at 45° against the grain about 1/4” thick slices.
  9. Add pasta, parsley, reserved cooking water; toss to combine. Divide among bowls. Add several scallops in center and top with tarragon. Drizzle horseradish sauce and add rib-eye strips. Serve and enjoy!

Add vermouth and clams, and cover. In a large pot, heat oil over medium heat. Boil until wine has reduced to half its original volume. Our choice rib-eye pounded thin and sauteed w/ peppers, onions and mushrooms, served over pasta. Linguini pasta served w/ fresh clams in a red or white clam sauce.

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