- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 3 jalapenos, chopped
- 3 ears of corn, shucked boiled
- 1 cup white wine
- 2/4 cup fresh blood orange juice, strained
- 1 lb fettucini
- Parmesean Reggiano, shaved
In large saute pan, saute shallots over med-high heat until transparent. Add jalapenos and cook for another couple minutes. Lower heat, add garlic, and cook for 1-2 minutes.
Return heat to high, add wine, and cook down. Add blood orange juice and corn and lower heat.
Meanwhile, cook fettucini according to box instructions until almost al dente.
Strain and finish cooking in blood orange mixture. Add corn as well at this point.
Plate and serve with shaved parm.
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Flint | 03-Dec-08 at 8:05 am | Permalink
Mmmmmmmmmmm…that looks good!