Spaghettini with Bay Scallops

Spaghettini alle Cappe Sante

Preparation info
  • Serves


    • Difficulty


Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This is one of my favorite of my mother’s recipes and this version has only some slight variations from the one in her second book. Its preparation takes very little time and is a perfect example of the Italian simple and direct approach to bringing out the flavor of the main ingredient. The bread crumbs add texture and absorb some of the olive oil and help it cling to the pasta.