One of the recipes for the Cooking Italy group this month is Scallop Sauce with Olive Oil, Garlic, Hot Pepper, and Spaghettini, found on page 185 of the cookbook we are using: Marcella Hazan's Essentials of Classic Italian Cooking.
The recipe itself is quite easy: boil the water for the spaghettini while you begin the sauce. The sauce starts with finely minced garlic being lightly cooked in the olive oil, the finely minced hot pepper and parsley are added next, then the little bay scallops are added, cooking for only just a very short time so they don't toughen. Use a large pan because the pound of cooked spaghettini is then put into the pan and tossed with the sauce and some toasted breadcrumbs. Delicious!
Mark said, "I would be more than happy to eat this anytime you want to make it: it was very good." Matthew said, "Most excellent, I loved it, and I hope we have it again soon." Alex said nothing but his dish was absolutely clean down to the shine, so that in itself is high praise. Easy, quick, tasty, what more could you want? Maybe if you are a guy, seconds!
Am loving this cookbook and the recipes in it and so is my family. If you would like more information on the Cooking Italy group, want to see the menus and schedules, and want to see fabulous food and photos, visit Angela's site here.