Scallops with Angel-Hair Pasta
from the cookbook "Cooking for Two"
- 1/2 pound bay scallops
- 1 large clove garlic, minced
- 6 tablespoons olive oil, divided
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces angel-hair or thin spaghetti
- salt and freshly ground white pepper to taste
- 1 tablespoon parsley
Rinse scallops and pat dry.
Saute the garlic in 4 tablespoons olive oil in a medium skillet for 5 minutes over low heat. Don't let the garlic burn. Add red pepper flakes
and cook a few seconds. Add scallops. Turn up heat to medium high and cook scallops for 1 minute, stirring constantly until the scallops turn opaque. Do not overcook. Remove from heat and set aside.
Add angel-hair pasta to a large pot of boiling water combined with 1 tablespoon olive oil. Stir gently to separate strands and bring to a second boil. Reduce heat to medium and cook at a low boil until pasta is tender (this can take from 3 to 8 minutes depending on brand and thinness of the pasta).
Drain immediately and stir into the skillet with scallops. Turn heat to low and toss mixture to coat with oil and seasonings. Add remaining tablespoon of olive oil to make pasta glisten and adjust the red pepper flakes to taste.
This dish should have a little bite, but not be overwhelming. Season with salt and white pepper. Garnish with parsley and toss gently. Service immediately.