Scallops with Spaghetti and Parsley

Scallops with Spaghetti and Parlsey

(serves 4)

2 dozen bay scallops or 16 large sea 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 a minute for bay scallops, two min­utes for sea scallops), 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.