Name: Tagliatelle with Scallops and Beans
Yield: Serves 4
Cuisine: Italy
Ingredients: 100 g (4 oz) rocket or young spinach leaves, rinsed; 12–16 scallops (depending on their size), removed from their shells and washed, or use about 450 g (1 lb) large shelled prawns; Freshly ground black pepper; About 50 g (2 oz) fatty Parma ham, diced into small cubes; 75 g (3 oz) cherry tomatoes, quartered; 450 g (1 lb) fresh tagliatelle; Salt; 3 tablespoons olive oil; Juice of ½ lemon; 1 kg (2¼ lb) fresh young broad beans, shelled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

There is a town in Apulia, south-east Italy, called Noci. It is a few kilometres from the coast, a coast of formerly picturesque fishing villages, now vandalized by hideous modern development. In late March when I was there the almond and cherry trees were beginning to blossom. The vineyards were neatly ploughed. The olive groves glinted lead-green in the sun. On the coast you ate fish. Mainly octopus, squid, clams and a myriad of small bony fish indifferently deep-fried or grilled. And in