SAUCE ROSÉE AU BORIS

SAUCE ROSÉE AU BORIS image

Yield 2 people

Number Of Ingredients 17

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6 cloves crushed garlic
2 shallots, finely chopped
3 tbsp olive oil
2 tbsp white wine
1/3 c grated carrots
1 3/4 c canned San Maranzano tomatoes
1/4 red pepper, diced
2/3 c 5% cream
2 tbsp tomato paste
1 1/2 tbsp fresh italian parsley
1 tsp fresh oregano
1/2 tsp fresh thyme
1/2 tsp fresh marjoram
1 1/2 tbsp Parmesan reggiano, grated, plus to taste
1/2 lbs of fresh whole wheat linguine
6 black tiger shrimp, chopped into fifths
12 bay scallops

Steps:

Heat 3 tbsp olive oil and 2 tbsp white wine and sauté the garlic and shallots over medium-high heat in a deep skillet, 7 minutes or until done. Add the oregano, thyme and marjoram to the San Maranzano tomatoes and blend, turning quickly on and off intermittently (which allows the tomatoes to keep a pinkish appearance). Add blended tomatoes, tomato paste, diced red pepper and grated carrot to skillet and keep over medium heat, 5 minutes. Add shrimp, scallops and grated parmesan reggiano. Continue to heat and stir, 10 minutes or until crustaceans are done. (Bay scallops and shrimp may be eliminated for dietary concerns.) More cream may have to be added, depending upon how the sauce thickens as it sets. The less cream you use, the lighter the sauce will be, but the redder and more tomatoey the sauce will be. Boil water w/ table salt in a sauce pan, bring to a fast boil. As sauce is completing, boil 1/2 lbs of fresh whole wheat linguine, 3 min to al dente. (Don't settle for processed pastas.) Strain, rinse under cold and then hot water from the tap. Serve sauce over pasta. Add salt, pepper and more Parmesan reggiano to taste. Recommend serving with a rosé wine. Sketches of Niagara 2008 vintage worked well with this dish.