Tonnarelli ai Canestrelli (Tonnarelli with Scallops)

I made this with tortellini and about 25% more scallops than called for, and it was tasty; the writeup is for the original recipe. Hazan suggests spaghetti or spaghettini as alternates, but also says to reduce the olive oil from ½C to ⅓C when doing so.

The biggest problem I had here is not overcooking the scallops; the finely chopped ones released a lot of liquid, which meant the long simmer to cook it off also overcooked them somewhat. It was still tasty, but they lacked the buttery texture of perfectly cooked scallops.

Tonnarelli ai Canestrelli

The Classic Pasta Cookbook by Guiliano Hazan (p.107)

Ingredients

• 120mL olive oil
• 2-4 cloves minced garlic
• ¼ tsp red pepper flakes
• 2 tbsp chopped flat-leaf parsley
• 450g bay scallops, ¼ of them finely chopped
• salt
• 60mL panko or breadcrumbs, toasted

Directions

1. Combine the olive oil, garlic, and red pepper flakes in a large skillet.
2. Cook over medium-high heat until the garlic starts to change colour.
3. Stir in the parsley, then add the whole scallops and season with salt.
4. Cook, stirring, until they are no longer translucent, 3-5 minutes.
5. Add the chopped scallops and cook for another minute, then remove from the heat.
6. Cook the pasta al dente, then drain and toss it with the sauce and breadcrumbs.