SCALLOPS WITH GARLIC AND CRISP CRUMBS

QUICK COOK

SERVES 4

1 lb (500g) dried pasta
8 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
2 tbsp chopped fresh flat-leaf parsley
1/2 tsp crushed red pepper flakes
12 sea scallops, cut into quarters, or 24 bay scallops
2/3 cup (60g) dried breadcrumbs
salt, black pepper

Cook pasta in a large pot of boiling, salted water, unlit firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic, parsley, crumbs, and red pepper flakes and cook over a high heat, 1 minute. Add scallops and cook, stirring constantly, until just turning opaque, 1-2 minutes. Add salt and pepper to taste. Drain pasta and add to hot pan. Toss well to coat. Serve immediately.

WHICH PASTA?

Thin to medium ribbons - linguine, fettuccine.

COOKS' NOTE

The difficulty of this sauce lies in the timing. The pasta must be ready when the scallops are ready. Scallops become tough if overcooked. A sweet olive oil, preferably Ligurian, will best complement the scallops' natural sweetness.