angel hair pasta with seafood and white wine

(serves 2, with no leftovers. dinner should take 30 min or so to cook.)

angel hair pasta with scallops, baby clams, and white wine

2 servings angel hair pasta
1 1/2 cups scallops
1 can baby clams
1 cup white wine (mild)
6 cloves of garlic, thinly sliced
1/3 cup parsley (1/3 bunch, chopped)
2 tsp lemon juice
3 tbsp olive oil
salt
pepper

Heat 2 tbsp olive oil in a frying pan over high heat. When the oil starts to smoke, add the scallops and baby clams and cook until the scallops are browned. Add 1/2 cup white wine and bring to a boil. Remove seafood from heat. Add garlic, lemon juice, and 1 tbsp oil to the frying pan and heat until reduced by half. Shortly after adding the garlic, start cooking the angel hair pasta. Once the sauce is reduced, add the parsley and the seafood back into the mix. The pasta should be ready by now, so remove it from the stove and mix with the sauce, adding salt and pepper to taste.

some modifications: I used almost a whole can of baby clams, since I had it left over from a Korean Kimchi Soft Tofu Soup. I also substituted sake for white wine, since I didn't want to open a new bottle of wine. I also used frozen scallops, which I keep for quick dinners like this one, when I'm really tired.

ramekin tofu cheesecake

1/4 cup cream cheese
1/2 cup silken soft tofu
4 tsp brown sugar
2 tsp flour
A dash of vanilla

Mix all of these ingredients into a bowl and pour into one or two ramekins (depends on the size). Cook at 350 degrees in the oven for 25 minutes, until the top is nicely browned. Place in freezer in order for it to cool quickly (don't eat unless it's completely cool, or the texture will be too grainy).

Note: This dessert recipe still needs a little work. I was adjusting from a large tofu cheesecake recipe to a ramekin size, and there's still room for improvement.

time

1. T-30: Peel and slice the garlic.
2. T-25: Put a pan with 2 tbsp oil on the stove on high. Start chopping the parsley.
3. T-20: Add the scallops to the pan and brown them. Add half the white wine.
4. T-17: Remove the scallops. Add the garlic, olive oil, and the rest of the white wine.
5. T-15: Make the cheesecake and start preheating the oven. Set a pot with water on the stove to boil for the pasta.
6: T-06: Make sure the sauce is reducing well (lower the heat if necessary). Add the angel hair pasta to the pot of boiling water.
7. dinnertime: Remove the pasta and mix with the sauce. Put the cheesecake into the oven and remove during dinnertime.