Tagliatelle coi Canestrelli

Egg noodles with scallops

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

Saffron’s unique perfume is a dream with scallops. The briefest cooking keeps the scallops soft and tender and makes this a very special pasta treat.


Basic recipe


Sprinkle the tomatoes with salt and leave in a nylon sieve to drain. Pour the water over the saffron and leave to infuse. Wash the scallops quickly under cold running water and pat dry. Slice the scallops into 3 lengthways, keeping the little coral tongues whole.

Gently sauté the shallot in the butter until soft. Add the scallops and corals, pour in the wine and simmer for only a minute