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I just put on a t-shirt. Not only did I put it on inside-out but I also managed to put it on backwards. Maybe I'm not in the best state of mind to write a blog post?
Whatever. This is another of my brother's pastas from my recent trip to St. Louis. For the past 2 years, he's been raving about how great it is and how I really need to make it. He even took pictures of the recipe and e-mailed it to me. However, my near constant obsession with Asian food got in the way and I never got around to it. James decided to chef it up for me so here we go. This recipe is taken from the previously recommended Essentials of Classic Italian Cooking by Marcella Hazan.
P.S. I keep hot sauce on my desk the way most people keep pens and pencils. Just thought I'd share.
1 lb fresh bay or deep sea scallops (my brother swears by the bay scallops, says they're much better than the sea scallops for this recipe)
1/2 cup extra virgin olive oil
1 tablespoon garlic chopped very fine
2 tablespoons chopped parsley
Red chili flake to taste
1 lb pasta (cookbook recommends spaghettini or spaghetti)
1/2 cup dry, unflavored bread crumbs, lightly toasted in oven or in a skillet
1. Rinse scallops and pat dry. If using bay scallops, leave as is. If using sea scallops, cut into 3/8 inch thick slices.
2. Put olive oil and garlic in a large pan, turn heat to medium and cook until garlic is colored a light gold. Add parsley and hot pepper, stir and toss in scallops and salt to taste. Turn heat to high and cook until scallops turn white. Taste and add additional salt or red pepper if needed. The cookbook points out that if the scallops shed a lot of liquid, remove them from the pan and boil down the water juices and then add the scallops back into the pan.
3. Toss the scallop sauce with the cooked pasta, add bread crumbs, toss again and eat!
Thanks, James! Really tasty and much, much better than the shaking beef stew. :)