October is Italian Heritage Month

In honor of Italian Heritage Month, InsideMedford.com will publish several recipes from Medford’s Frankie Imbergamo, a cookbook author and North End native of Sicilian descent whose “gravy and meatballs” recipe won a national contest and was featured on chef Emeril Lagasse’s TV show.

Frankie’s Bay Scallops with Bow Tie Pasta and Asparagus

1/4 Cup Oil
1 Bunch fresh asparagus, chopped into 1/2 inch pieces
1 Tsp butter
1 Garlic clove, chopped
1lb Bow tie pasta, cooked al dente and drained
Salt and pepper to taste
1/4 Cup Grated Romano cheese
Parsley for sprinkling

In a fry pan, heat oil until hot. Saute asparagus for ten minutes on a low heat. Remove asparagus from pan and place into a bowl. Reserve the oil in the pan.

Add butter to the oil in the pan. Add scallops and cook until tender and golden brown, about ten minutes on a low heat. Remove scallops and set aside. Reserve oil in the pan.

Add garlic to the oil and saute for about two minutes on low heat.

Place cooked pasta in a large bowl. Add the cooked asparagus, scallops, and garlic with the oil. Add salt, pepper, and Romano cheese. Toss gently.

Serve in dishes and sprinkle with parsley.

Frankie recommends enjoying this dish with chardonnay or white zinfandel.

Buon appetito!!