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RECIPE
14 INGREDIENTS8 STEPS40MIN

Saffron Chili Tomato Pasta

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Whether you are growing tomatoes in your garden or you have a chance to pick some up from a farmers market this summer, you are most definitely going to want to try this saffron chili tomato pasta. I know we will be eating it every time we have a hefty harvest from our tomato patch this summer!
40MIN
Total Time

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Fettuccine
or eller Spaghetti or Tagliatelle

Pasta & Sauce

12
Jumbo Scallops
up to 16, about 1 to 1.25 pounds
to taste
2 Tbsp
2 Tbsp
2 Tbsp
Society Garlic Blossoms
for garnish
or Gräslöks blommor eller Basilika

Scallops & Garnish

2 Tbsp
1
Large  Shallot , finely chopped
1/2 tsp
Crushed Red Pepper Flakes
12
soaked in 1 Tbsp water for 2 hours
3 cups
Cherry Tomatoes , halved
I used Sun Gold Tomatoes
1
1 tsp of zest
to taste

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Nutrition Per Serving

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CALORIES
879
FAT
29.0 g
PROTEIN
41.5 g
CARBS
95.5 g

Author's Notes

I used Sun Gold Tomatoes

Cooking Instructions

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Step 1
Cook Fettuccine (16 ounce) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta water.
Step 2
Meanwhile, heat Olive Oil (2 tablespoon) and Unsalted Butter (2 tablespoon) in a large skillet over medium heat. Cook Shallot (1) and Crushed Red Pepper Flakes (1/2 teaspoon) stirring often, until shallot is softened, about 4 minutes.
Step 3
Add the soaked Saffron Threads (12) & Cherry Tomato (1 pound) and cook, stirring often, until tomatoes are soft and start to release their juices, about 5-7 minutes.
Step 4
Add zest of the Lemon (1) & season sauce with Kosher Salt (to taste). Add pasta and 1/2 cup reserved pasta water. Cook, tossing constantly and adding more reserved pasta water as needed, until the sauce thickens and coats the pasta, about 2 minutes.
Step 5
Remove the small side muscle from the Jumbo Scallops (12), rinse with cold water and thoroughly pat dry. Heat a 12-14 inch pan over high heat, add the Butter (2 tablespoon) and Olive Oil (2 tablespoon).
Step 6
Season each side of the scallops with Kosher Salt (to taste). Once the butter & olive oil begins to smoke, gently add the scallops to the pan, making sure they are not touching each other.
Step 7
Sear the scallops for 1 1/2 minutes on each side. The scallops should have a deep golden crust on each side.
Step 8
Serve the pasta topped with scallops & garnish with Society Garlic Blossom (2 tablespoon).

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Nutrition Per Serving
Calories
879
% Daily Value*
Fat
29.0 g
37%
Saturated Fat
9.3 g
46%
Trans Fat
0.0 g
--
Cholesterol
86.8 mg
29%
Carbohydrates
95.5 g
35%
Fiber
6.8 g
24%
Sugars
8.8 g
--
Protein
41.5 g
83%
Sodium
344.0 mg
15%
Vitamin D
--
--
Calcium
197.3 mg
15%
Iron
9.4 mg
52%
Potassium
834.9 mg
18%
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