Carmela: What the hell happened over there?
Tony: Janice decided to go back to Seattle.
Carmela: You’re kidding. What about Richie? He must be devastated.
Tony: Richie’s gone.
Carmela: What do you mean gone?
Tony: Carmela, after 18 years of marriage, don’t make me make you an accessory after the fact.
Carmela: An accessory after the…(realizes) Holy s**t!
While we mourn the loss of James Gandolfini, who brought us into a very grown-up series on TV I’ve made a mental note to watch The Sopranos again along with a few other “wise guy” movies , tonight I was reminded of a prison dinner (razor-thin sliced garlic) scene from Goodfellas as I sliced garlic for a quick pasta dish.
Dinner in ten if you happen to have fresh bay scallops, fresh tomatoes, garlic and parsley.
- 1 lb. bay scallops, dried well
- 2 tablespoons EVOO divided
- 1 tablespoon unsalted butter
- 3 cloves garlic, sliced
- 1/2 cup white wine
- 1-9 ounce package Stramato tomatoes quartered
- salt and fresh pepper
- 1-2 tsps. fresh lemon juice and a little of the zest, grated
- 1/4 cup chopped parsley
- 1/2 pound angel hair or capellini pasta
- *optional grated cheese
Prepare pasta ahead of time according to package directions, but under cook by one minute. Cool the pasta with cold water, (it will finish cooking and heat up in the hot sauce).
Heat a sauté pan and hot, add 1-1/2 tsp. of EVOO and half the butter over medium-high heat until mixture starts to brown. Sauté half the scallops in the hot oil, about 1 minute total and remove from pan repeat with reaming EVOO, butter and scallops.
Reduce the heat to medium-high heat; add remaining oil. When hot add the garlic and cook 1 minute. Add the wine and reduce for a 1/2-1 minute, add tomatoes, salt and pepper and cook an additional 23-4 minutes. Add lemon juice and 2 tablespoons of parsley. Add pasta to pan stir into pan sauce and add the scallops. About a minute should be enough time to heat through. Serve with a little more parsley.