Red Scallop Pasta

Updated July 06, 2016

Chef

Cookbook

The Best of Christopher Idone

Published by Stewart, Tabori & Chang

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Serves4

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory

Type of Dishdry pasta

Ingredients

5 tablespoons unsalted butter
1 cup fresh bread crumbs
1 pound spaghetti
4 tablespoons olive oil
2 garlic cloves, minced
2 cups fresh or canned plum tomatoes, peeled, seeded, and chopped
1 pint fresh bay scallops
1 teaspoon crushed hot pepper flakes, or to taste
1/3 cup chopped fresh flat leaf parsley
Salt and freshly ground black pepper, to taste

Instructions

In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, about 2 to 3 minutes. Pour crumbs out onto paper toweling and set aside.
In a large kettle of lightly salted boiling water, cook the spaghetti until al dente, about 12 minutes.
Meanwhile, in a large skillet over medium-low heat, melt the remaining 3 tablespoons butter with the oil. Add the garlic and sauté for 2 minutes until golden. Add the tomatoes and bring to a simmer, mashing down on them with a wooden spoon. When the sauce is heated through, add the scallops and cook for 3 minutes until the scallops are barely opaque. Stir in the pepper flakes and parsley and cook for another minute. Season with salt and pepper.
Drain the pasta. In a large skillet over high heat, add a few ladles of sauce. Add the pasta and another ladle of sauce and toss to coat. Divide the pasta into 4 warm bowls. Divide the remaining sauce among the bowls and sprinkle generously with the toasted bread crumbs. Serve immediately.

1997 Christopher Idone

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