Tonnarelli ai Canestrelli

We made this with minor variation; symbol brought home half a pound of discount scallops, and we had about 200g of corn spaghetti that needed to be used up, so I combined the two to make a half batch of this recipe. I've written up the original recipe here, using 1lb of scallops and tonnarelli.

It comes together very quickly, and you can skip toasting the bread crumbs if you want to.

Tonnarelli ai Canestrelli (Tonnarelli with Scallops)

The Classic Pasta Cookbook, p.107

Ingredients

• 1 lb dried pasta
• ½ C + 2 tbsp olive oil, divided
• 2-4 garlic cloves, minced
• ¼-½ tsp red pepper flakes
• 2 tbsp finely chopped fresh parsley
• 1 lb scallops, of which ¼ are finely chopped
• ¼ C breadcrumbs, toasted

Directions

1. Begin bringing the water for the pasta to a boil.
2. While that happens, put ½ C of olive oil, the garlic, and the red pepper flakes in a skillet over medium high heat. Cook until the garlic turns fragrant, ~30 seconds.
3. Stir in the parsley.
4. Add the whole scallops, season with salt, and cook, stirring often, until they are no longer translucent, 3-5 minutes.
5. Add the chopped scallops and cook, stirring, for 1-2 minutes.
6. Remove from the heat.
7. Cook the pasta al dente.
8. Drain pasta and toss with the scallops, remaining olive oil, and bread crumbs.
9. Serve as is or with parmesan.