Rather than mix all the ingredients, I made a nest of the fettuccini, placed a bed of the spinach/mushrooms in the nest, topped it with the garlic sauteed scallops and covered it with the mushroom sop/white wine sauce. I also made the mushroom sop from scratch and used fresh mushrooms in the sauteed spinach. Finally, I grated parmigianon reggiano cheese over the dish. Served it with sliced ripe tomotoes. The wine is a Virginia Chardonnay.
Date Posted: Apr. 3, 2006
Photography Notes: I used a black square plate to set off the nest of pasta. The ivory crochet placemat in turn accents the plate. The candlelight provides warmth to the setting and highlights the walnut wood. The glass of wine in turn picks up reflected light from the candle and balances the setting.
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