Pasta di Pettini del Carciofo (Artichoke Scallop Pasta)

Pasta di Pettini del Carciofo (Artichoke Scallop Pasta)

David Van Klinken

"This is truly the simplest yet best scallop pasta dish I’ve ever tasted, whole grain garlic bread makes the dinner complete…………"
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Serving size has been adjusted!
Original recipe yields 5 servings

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  • Prep

  • Cook

  1. Cook Scallops in 2 tablespoons Butter and ½ cup Wine until white (2 to 3 minuets).
  2. Sauté Onion and Garlic in 2 tablespoons Butter in skillet for 5 minuets or until translucent, turn off heat.
  3. Boil Angel Hair Pasta in 3 tablespoons Olive oil and turn off heat.
  4. To the Onion/Garlic skillet add, Basil, Zucchini, Cream, Milk, Water, Flour, Nutmeg, Chicken Bullion, Mushrooms, Artichoke Hearts, Tabasco Sauce, and Scallop/Butter/Wine mix.
  5. Cook on medium high heat until bubbly and well thickened.
  6. Serve over Angel Hair Pasta and top with Parmesan Cheese.


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