Spaghettini con le cappe sante

Spaghettini with scallops

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

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 fresh scallops with their corals
  • 125 ml/4 fl oz/½ cup extra virgi

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