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Rigatoni Blanco Di Mare

3/4 lb. snow pea pods
2 cloves garlic
1 lb. Sea Scallops
1 stick butter
1/4 cup white wine
1/4 cup vodka
1/4 cup fresh chopped parsley
1 lb. rigatoni, cooked
1/4 shredded Romano or Parmesan cheese
1/4 cup Half and Half
2 Tbsp. flour


In large fry pan, saute snow peas and sliced garlic in wine, vodka and butter until tender. Add Scallops. When Scallops are firm, add half and half and flour; stir until thickened. Add rigatoni, parsley, and shredded cheese. Toss well over heat and serve.








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