Fettuccine with Spring Peas, Sapelo Island Clams, Sopressata, and Pea Shoots
Spring Bounty Galore: English peas, snow peas, and snap peas paired with fresh clams, white wine, and classic fettuccine brings the tastes of the springs season to your table.
Heritage’s Seafood “Carbonara”
Boil a pot of salted, water, and add a little oil. Heat 2 sauté pans over medium heat (one to sear scallops, one to make sauce). Once hot, add a little olive oil to each. Season scallops with salt and pepper on both sides.
Brown the ground venison, and break up all big chunks. Add carrot, onion, celery and garlic and cook for 3 minutes.