1 package of spaghetti
1 1/4 pounds of scallops
5 tablespoons of olive oil
2 cloves of garlic, minced
salt and black pepper to taste
4 tablespoons of chopped parsley, not too fine
1 package of spaghetti
1 1/4 pounds of scallops
5 tablespoons of olive oil
2 cloves of garlic, minced
salt and black pepper to taste
4 tablespoons of chopped parsley, not too fine
Choose fresh scallops
Scrape well with a stiff brush to remove any impurities
Cook without adding water, stirring the pan frequently
When the scallops open, remove from heat, strain the liquid that has formed through a fine cloth and reserve
Retire the scallops from their shells and put them back in the pan with the olive oil, garlic, salt, and black pepper, and cook slowly for a few minutes
Cook the spaghetti
Drain and mix with the reserved liquid from cooking the scallops
Add the scallops and olive oil, and sprinkle with parsley
Serve 6 servings.
