April 7, 2016
1Cook the fettuccine. Split the garlic in half and roast it, including the skin, until soft & tender about 15-20 minutes.
2Put it into a quart of water. Simmer for half an hour. Make rue with flour and butter to thicken the water.
3Strain the sauce. Heat a saucepan. Make sure Calico Bay scallops are dry.
4Salt & pepper to taste and sauté in Tantillo California Extra Virgin Olive Oil for one minute.
5Add sauce and fettuccine. Season to taste. Drop arugula in to wilt from the heat of the pasta.
6Serve hot from saucepan.