Here’s a sneak peek for all our readers. This will air on The Daily Buzz national morning show on Valentine’s Day, but here’s the scoop. We did a lovely fresh pasta dish using our basic pasta recipe.  We then added some garlic, shallots, wine, olive oil, roasted tomatoes, fresh bay scallops and herbs. A little fresh grated Romano later and you have some food of love; great for your heart and delicious on the taste buds.

Basic Pasta

• 9 oz. (roughly 1½ c.) No. 1 durum wheat semolina flour , plus extra for dusting
• ½ tsp. salt, plus extra for cooking
• 2 eggs
• 2 tbsp. olive oil, plus extra for cooking
• 2 tbsp. water, plus extra for cooking

Combine all the ingredients in a stand mixer, or make a well with the dry ingredients on a working surface, and add the eggs, water and oil. Gently start the mixer on low, mixing until the dough appears crumbly and binds together when squeezed in your hand. If mixing by hand, add the water to achieve the same consistency. The exact amount of water required may vary by the flour, ambient humidity and other factors, so you need to go by the look and feel versus specific amounts. Next, knead the dough, if working by hand, or use the dough hook attachment, if using a stand mixer. Knead until the dough takes on a shiny appearance and pulls away from the bowl. Rest at least 1 hour, wrapped, in the refrigerator. Once the dough is rested, use the settings on your pasta rollers or measure out to about 1/32nd of an inch for linguini or fettuccine. Cut the pasta with a sharp knife, or use the pasta cutting attachment for your mixer. Dust the pasta with a little flour to prevent sticking. Bring salted water with a few drops of olive oil added to a boil, add the pasta, reduce to a simmer, and cook for 2 to 3 minutes or  until it is al dente. The pasta can be made ahead and will keep for several days in the refrigerator.

To make the sweet heart pasta dish add:

• 1 medium shallot, finely chopped
• 2 Tbs olive oil
• 2 cloves garlic, finely chopped
• ¼ cup white wine
• 1 pound bay scallops
• 1 Tbs capers
• 1 Tbs each fresh oregano, thyme
• 1 pound roasted grape tomatoes
• Good quality olive oil for drizzling
• Fresh Pecorino-Romano cheese for grating
• 1 tsp. fresh parsley for garnish

Add the regular olive oil to a medium sauté pan over medium heat. Add the shallot and garlic and cook for 2 minutes. Add the white wine and cook until the liquid is almost gone. Add the tomatoes, capers, and scallops, cooking for several minutes. Add the pasta and toss in the pan with the good quality olive oil and the remaining ingredients. Serve topped with cheese and parsley; serves 6.