Bertolli

Hilton Head Pasta Recipe List

The Wreck of the Salty Dog

232 S. Sea Pines Drive, Hilton Head, SC 29928
843-671-SEAS

Shrimp & Scallops Creole Pasta

Serves 12

Ingredients for Romesco Sauce

2 oz Olive Oil
1 medium Onion, diced
3 cloves Garlic, thinly sliced
3 oz sliced dried Chorizo Sausage
1 cup White Wine
4 cups peeled Plum Tomatoes, diced
1 cup roasted Red Peppers, diced
2 cups Chicken Stock
1 tsp Sugar
2 tbl Salt
⅓ cup toasted sliced Almonds

Ingredients for Spices

1 tsp Paprika
¼ tsp Fennel Powder
½ tsp Coriander Powder
½ tsp light Chili Powder
¼ tsp Black Pepper
2 Bay Leaves

Ingredients for Seafood

2 oz Olive Oil
4 Jumbo Shrimp, peeled with tail on
4 whole fresh Clams
4 Black Mussels
4 oz White Wine

Method for Romesco Sauce

• Sauté onions, garlic, and sausage in 2 ounces of oil for 3-4 minutes on medium heat.
• Add spices and continue to sauté for 1 minute.
• Deglaze with wine and reduce by half. Add remaining ingredients (less almonds).
• Simmer on medium-low for 30 minutes stirring often. Add ¾ of the toasted almonds and continue to cook for 5 minutes.

Method for Spanish Seafood Pasta

• Sauté all ingredients (less wine) on high heat, deglaze with the wine. Simmer 2-3 minutes longer or until shrimp are cooked.
• Cook 4 oz of saffron tagliatelle pasta (or your favorite pasta).
• Place seafood around pasta and top with Romesco sauce and remaining almonds.

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