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Garlic Clam Pasta w/ Rib-eye & Scallops
Garlic Clam Pasta w/ Rib-eye & Scallops

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Climb stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a few floors early and walk the rest of the way? Most people will choose to be sluggish and take an elevator instead of choosing exercise on the stairs. That just one flight of stairs—when taken a several times a day—can be just the extra boost that your system needs.

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We hope you got benefit from reading it, now let’s go back to garlic clam pasta w/ rib-eye & scallops recipe. You can cook garlic clam pasta w/ rib-eye & scallops using 30 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:
  1. Provide Pasta
  2. Get linguine
  3. Prepare olive oil
  4. You need butter, unsalted
  5. You need white wine
  6. Provide garlic cloves, thinly sliced
  7. You need crushed red-pepper flakes
  8. Provide bay or sea scallops, tough muscles removed
  9. Prepare container ripe grape tomatoes
  10. Take chopped Parsley
  11. Prepare chopped tarragon leaves
  12. You need vidalia spring onion, into strips
  13. Take Coarse salt
  14. Take Scallops
  15. Provide butter
  16. Take Salt and pepper to season
  17. Take Chopped tarragon leaves, reserved
  18. Provide Horseradish Sauce
  19. Take sour cream
  20. Provide prepared horseradish
  21. Use mayonnaise
  22. Take apple cider vinegar
  23. Take freshly chopped chive
  24. Get salt
  25. Provide pepper
  26. Provide Rib-eye Steak
  27. Get thick rib-eyes
  28. Take olive oil
  29. Prepare butter, unsalted
  30. Use garlic
Instructions to make Garlic Clam Pasta w/ Rib-eye & Scallops:
  1. For the horseradish sauce, mix in all ingredients and stir well. Add to taste. Cover and refrigerate.
  2. Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
  3. Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
  4. Add wine, butter, lemon juice, and stir until fragrant (about 30sec). Add clams to pan and cover until they open. Then add tomatoes, onions, parsley, all but a bit of chopped tarragon leaves, and cook, stirring frequently,. Season with salt and pepper and the garlic/crushed pepper. Remove from heat.
  5. Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry
  6. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  7. Make sure the steaks are room temperature. Pat both sides dry to allow for a great seat. Season both sides with salt and pepper
  8. In a very hot skillet add 2tbsp Olive oil and let fizzle. Place steaks in and don’t move them. Toss in butter and garlic clives. Let them wear 3-4min each side. Remove from skillet and let rest 4-5 min. Slice at 45° against the grain about 1/4” thick slices.
  9. Add pasta, parsley, reserved cooking water; toss to combine. Divide among bowls. Add several scallops in center and top with tarragon. Drizzle horseradish sauce and add rib-eye strips. Serve and enjoy!

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