Raffetto's on Houston makes fantastic fresh pasta, and their saffron is one of my favorites. So I got fettucine, and then some fresh scallops and squid on the way home. Seared the seafood, then threw in onion, garlic, and herbs, then deglazed with wine, followed by a whipped mixture of greek yogurt and avocado. Let bubble for a minute, then tossed the pasta to coat and stirred back in the seafood and their juices. Finished with parsley, and enjoyed with more rosé (I forget which one.)
Tuesday, July 04, 2006
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment