Garganelli with scallops and asparagus

 
Ingredients for 2 people:

• garganelli 160 gr
• olive oil 34 gr
• shallots 25 gr
•  1 clove garlic small
• marjoram leaves 10
• asparagus 100 g peeled and sliced
• white wine 45 gr 
• brandy 20 gr
• vegetable broth 20 gr 
• salt to taste 
• pepper to taste 
• scallops 200 g cleaned and sliced

  
How to cook it:

1. Sauté the shallots in the olive oil, garlic and marjoram leaves, add the sliced ​​asparagus, sprinkle with brandy and white wine broth, adjust taste and cook for about 7 minutes with a lid. 
2. At this point remove the lid and add the scallops and cook for another 3-4 minutes.
   If the sauce is too liquid bond with a few tablespoons of bread crumbs. 
3. Cook the garganelli in salted water, drain, spadellarli with the sauce and serve.

  
Specifications
 
Preparation time: 30 minutes
Flow: dry dishes;
Origin: Italy
Seasonal: spring
Type of preparation: pan