Cooking Italy: Pasta with Scallop Sauce, Olive Oil, Garlic, Hot Pepper
Scallops with pasta adapted from Marcella Hazan's Essentials of Classical Italian Cooking.
Servings: 4
Ingredients
- 1 pound fresh bay or deep sea scallops
- 1/2 cup extra virgin olive oil
- 1 tablespoon garlic chopped fine
- 2 tablespoons chopped parsley I like a bit more parsley
- Chopped hot red chili pepper to taste
- 1 pound pasta
- 1/2 cup dry unflavored bread crumbs, toasted
- 1/4 cup chopped pistachios my addition
- Sea salt pepper to taste
Instructions
- Clean scallops, rinse in cold water. Pat dry with
- Saute garlic in olive oil until golden. Add parsley, chopped red pepper.
- Add scallops to pan, saute over medium heat, just until cooked through.
- Season with salt and pepper.
- Cook pasta in large pot of salted boiled water, al dente. Drain and put into large saute pan with scallops sauce. Mix together, adding a bit of pasta water if needed, or some more olive oil if needed. Season with salt and pepper. Add Bread crumbs. Toss. Put in serving dish and top with chopped parsley and, if desired, chopped pistachios.