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Spaghettini con le cappe sante
Spaghettini with scallops
Preparation info
Serves
4
Difficulty
Easy
Appears in
Anna Del Conte on Pasta
Published 2015
Originally from Venice, where the scallops (canestrelli) are small and full of flavour, this sauce works very well with the large Atlantic scallops. It needs careful timing so that both the pasta and the scallops are ready at the same time.
Ingredients
10–12 125 ml /4 fl oz /½ cup
Method
Detach the corals from the scallops and slice the white part into three or four slices.
Heat 2 tablespoons of the oil in a large frying pan, add the breadcrumbs and fry for about 3 minutes, stirring frequently, until golden. Using a slotted spoon, scoop out the crumbs from the oil and set aside.
Drop the spaghettini into a pan of boiling salted water.
Heat half the remai