How to Make Any-night-of-the-week Garlic Clam Pasta w/ Rib-eye & Scallops

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The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:

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

Add white wine and cook until the liquid starts to boil, then add clams to pan. An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta. Cook linguine according to package directions.

Steps 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 canned clams at the last minute and toss with freshly boiled linguine pasta. Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Drain clams, reserving juice; set clams aside. Add reserved clam juice, broth, wine, and pepper to pan; bring to a boil.

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