SPAGHETTINI W/SCALLOPS AND OLIVE OIL SAUCE

By [e-mail]

Ingredients

• 1 LB Fresh bay or sea scallops
• salt
• 1 lb spaghettini
• 1/2 C bread crumbs
• 1 T very finely chopped garlic
• 1/2 C extra virgin olive oil
• 2 T finely chopped parsley
• Minced hot red chile or crushed red pepper

Preparation

Step 1

1. Rinse the scallops in cold water and pat thoroughly dry with a cloth towel. Cut the scallops into 3/8 inch pieces
2. Bring a large pot of water to a boil. Add salt and spaghettini and cook until al dente. Drain
3. In a small skillet, stir in breadcrumbs over high heat until lightly toasted. Transfer to a plate to cool.
4. In a large saucepan, cook the garlic in olive oil over moderate heat until it becomes light gold. Add the parsley and hot chile to taste and stir twice, then add the scallops and one or two large pinches of salt. Cook over high heat, stirring frequently, until the scallops lose their shine and turn a flat white. Do not overcook the scallops or they will become tough. Taste and add more salt or chile if needed.
5. Toss the scallop mixture with the spaghettini. Add the bread crumbs, toss again and serve.