Angel Hair Pasta With White Wine Sauce Recipes

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Steps:

• 1. Begin by adding 2tbsp of butter to a large skillet along with 2 tbsp of olive oil. Season scallops on both sides with lemon pepper seasoning and then add to butter once it is melted. Once cooked, place them in separate container and cover. Add 2tbsp of butter and 2 tbsp of olive to the same skillet along with shiitake mushrooms until mushrooms our tender. Once they are done, remove from skillet and add to container.
• 2. Now it's time to begin boiling your pasta water since it will take at least 8 minutes to cook. In order to get al dente past, cook it one minutes less than what the instructions say on the package. Prior to adding the paste, be sure to season the water with salt. After the cooking process is completed, leave the pasta in the water versus draining it. This will allow you to use the pasta water if for some reason your dish is too dry at the end.
• 3. After you've gotten your pasta going, you should begin with white wine sauce. Add 2 tbsp of olive oil to your skillet, then add your onion and garlic with a little bit of salt until tender. Next add your prosciutto to your skillet and cook until done. You will then want to deglaze the pan by one cup of the white wine and then add 3 tbsp of the mascarpone cheese long with the basil. At this point you can add back the mushrooms as well, however leaving the scallops out. Once everything has simmered for a few minutes, you can begin by adding the past directly to the skillet. The excess water on the pasta will keep the dish from becoming dry as well as add additional flavor. Use tongs to mix the pasta into the sauce as well as add grated Parmesan cheese. After you plated the pasta, then top the dish with the scallops, Parmesan cheese along with additional chopped basil for color. Bon Appetite!

Steps:

• Put olive oil into a hot pan. Add mussels and garlic. Saute all together until garlic is roasted. Add green onions and season with salt and pepper. Add tomato juice, wine and basil. Cover and let cook until all the mussels have opened, about 5 minutes.
• In a separate pan cook the pasta in boiling water until al dente, then remove and strain out all the water. Add the pasta to the mussels and mix a couple times by flipping and stirring. Transfer to a bowl and serve.

Steps:

• Combine all fresh herbs on a cutting board, and mince. You will need a very sharp knife to do this right.
• Fill a large pot with water, and add salt to taste. Bring to a boil.
• In a medium saucepan, add oil, and heat over medium heat until oil is hot.
• Drain the canned clams.
• Add clams and minced garlic to oil, and saute until clams are hot (about two minutes), stirring frequently.
• While clam and garlic mixture is heating, put the angel hair pasta in the boiling water. Cook according to the directions on the box.
• Continue stirring the clam and garlic mixture, being careful to not let the garlic burn.
• Add chopped herbs to the clam/garlic mixture, and saute for another two minutes. Remove from heat.
• When pasta is done to "al dente", remove from heat and drain water.
• Put pasta into a large bowl, and add clam/garlic/herb mixture. Mix well to prevent the pasta from sticking. Serve immediately.
• Optionally, you can add sliced or chopped fresh onion to the sauce. Also, you can substitute (or add in addition to) shrimp, chicken, scallops, crab meat, oysters, squid, etc, for the clams. It can also be topped with grated Parmesan or Romano cheese, though traditionally, it is not.
• This sauce is highly flexible, and can be modified in any number of ways. I always recommend using angel hair pasta though, as it soaks up the flavors better than any other type of pasta.

Steps:

• Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
• Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!