Won’t-a Last-a Pasta
...cooked. Next, add shrimps, scallops and green onions, followed by tarragon or Pernod. Add cream and simmer but do not overcook the seafood. For a garnish, add the tomatoes and Parmesan, salt and pepper to taste.
Serves six people generously.
Wines to match: Gently oaked Chardonnay from Ontario or Burgundy or Australia. Alsace Pinot Gris or Riesling. Reds with very low tannins, such as Pinot Noir and Tempranillo from Spain. Cremant bubbles from Burgundy, the Loire or Champagne.
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