Fasta Blog - Fasta & Ravioli Co.

Lemon Pepper Pasta w/ cayenne compound butter & scallops

8/31/2018

ingredients

1 lbs. Lemon Pepper Pasta - Cook according to instructions
1 lbs scallops - Strapped
½ butter or 2 sticks - at room temperature
1 tablespoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper
½ teaspoon parsley (dried)
Garnish: Parsley & lemon zest or gremolata

equipment

Saute pan, knife, strainer, cutting board, mixer, zester
Wine/beer pairing:
IPA or Pale Ale
Savon Blanc wine

WATCH OUR HOW-TO VIDEO!

Difficulty Level: 3 trumpets

Soft Shell Crab w/ Squid Ink Pasta & Cream Sauce

8/17/2018

ingredients

2 soft shell crabs - Available at Maine Bay & Berry Co.
1 Ibs Squid Ink Pasta
2 cups of cream
¾ cup white wine
2 Tbsp old bay
2 Cloves garlic- minced
1 shallot
EVOO
1 cup corn meal
1 cup all purpose flour
3 eggs beaten

equipment

Pasta Pot
Tongs
Pan
A pot for frying
Knife

directions

Bread the soft shell crab
Sauté shallots & garlic, dilute with white wine
Add cream reduce, the add salt & pepper
Deep fry crab at 350 degrees for 4 to 5 minutes
Cook fresh pasta by directions & add cream sauce
Plate pasta & crab, Enjoy!

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