Whisky pasta

Ingredients
Method

Ingredients

- 250 g scallops (fresh or frozen)
- 500 g fresh tagliatelle
- 100 mls Jonnie Walker
- 250 mls Creme fraiche
- 2 Garlic cloves
- 1 Handful Fresh parsley (chopped)
- Salt & Pepper to taste

Method

1

Add the garlic and parsley to a n oiled frying pan for 30 seconds then add the scallpos and cook on each side for 2-3 mins.

2

Remove from the pan

3

add the whisky and reduce a little before adding the creme fraiche to the pan

4

cook the pasta for 3 -5 minutes and then combine with scallops and sauce.

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