Linquine with scallops, chilli and parsley
Prep: 5 minutes
Cook: 10 minutes
- 150 Ė 2000g good quality linguine
- 2 tbsp olive oil
- 5 fresh scallops with their coral, cut into pieces
- 1 large clove garlic, finely chopped
- large pinch crushed chillies
- 2 -3 tbsp dry white wine
- 3 tbsp chopped flat leafed parsley
- squeeze of lemon juice
- salt and freshly ground black pepper
2 When the pasta is nearly cooked, heat the oil in a medium frying pan. Add the scallops and saute quickly over a high heat to seal and brown. Add the garlic and chilli and cook for half a minute Ė donít allow to burn - then add the wine and boil to reduce by half. Stir in the parsley and seasoning and add a squeeze of lemon juice.
3 Add a splash of cold water to the pasta to stop it cooking then drain thoroughly. Toss with the scallops and all their lovely juices. Serve immediately in warm bowls.
This recipe was provided by Mary Gwynn, a local author and food writer. She writes regularly for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook. She is on the committee of Penshurst Farmers Market.