Scallops with Spaghetti and Parlsey
(serves 4)
2 dozen scallops
1 lb spaghetti (I prefer De Cecco)
1/2 cup olive oil
5 cloves garlic minced
1/2 tsp red pepper flakes
salt and pepper
1 large handful flat-leaf parsley, chopped
1 large handful curly parsley, chopped
1 cup fresh breadcrumbs, toasted lightly
The sauce will cook in just the time your spaghetti needs to boil, so bring the water to a boil and put in the pasta.
In a large frying pan, heat the olive oil and simmer the garlic, but don’t let it brown. Place the scallops in the oil and cook on high heat until they turn opaque (about two minutes), turning occasionally. Add the parsleys, the chilli flakes and salt and pepper, and toss gently Turn off the heat.
Drain the pasta and add to the scallops, then turn up the heat quite high and toss with the breadcrumbs. Delicious!
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