Tagliatelle: Scallops and Thyme

Name: Tagliatelle: Scallops and Thyme (Tagliatelle con Cappesante e Timo)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 300 g dry-cut scallops (around ten of a decent size); 260 g fresh egg tagliatelle, or 200 g dried; 2 tablespoons picked thyme leaves; 8 cherry tomatoes cut into quarters; 100 g butter; 2 tablespoons olive oil; 4 tablespoons white wine

Tagliatelle con Cappesante e Timo

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

260 g fresh egg tagliatelle, or 200 g dried
300 g dry-c

Main course
Starter

Method

The sauce will take four to five minutes to make – time the pasta accordingly.

Clean the tough muscle from the scallops, and cut each in half to make two thinner discs – it is up to you whether to leave the coral on. Season with salt and pepper and rub with the oil to coat. Heat a wide frying pan over a very high heat until smoking, then place the oiled scallops evenly in the pan. Leave