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Scallops with Spaghetti

(4 as a Starter, 2 as a main course)

From a recipe of Marcella Hazan

12 Scallops
9 Tablespoons Olive Oil
3 Large Cloves Garlic, crushed
2 Tablespoons chopped Parsley
Teaspoon Chopped fresh Chilli
60g (2 oz.) Breadcrumbs, toasted in a hot oven.
450g (1 lb.) Spaghetti.

Trim the scallops and cut into pieces about 18mm (3/8 ins) thick.

Put the oil into a pan and fry the Garlic until it turns light brown.
Add the parsley and the chilli and stir together.

Toss in the scallops and cook for just one minute then take off the heat.

Cook the spaghetti in a large pan of boiling salted water until al dente.
Drain well.
Briefly re-heat the scallops and toss these wth the breadcrumbs into the drained spaghetti.
Serve immediately.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef