Lemon-infused pasta is a perfect seafood dinner. This is a simple meal but also a treat with a lovely glass of wine. Scallops are in season now and over summer. If they’re out of season, go with prawns which are also perfect for this pasta recipe.
250gm Rustichella Limone Laganelle pasta (thin tagliatelle)
2 dozen fresh scallops (or prawns)
1 Tablespoon unsalted butter
2 cloves chopped garlic
1/3 cup of not too hot fish stock with a pinch of saffron threads to soak and infuse in the liquid
¼ cup white wine
Fresh herbs and grated parmesan to garnish
How to make Lemon Laganelle with Scallops:
Put a large pot of water on to boil for the pasta. In a good quality skillet, pan-fry the scallops in the butter and garlic quickly then remove from pan to set aside.
Add wine to the hot pan and let it evaporate slightly then add the stock/saffron liquid. Simmer until approx half reduced.
When pasta is almost done (it only takes 8-10 mins), add cream to the stock pan and stir in well then add the scallops to warm through. Season with salt and pepper.
Add the pasta to the pan to mix thoroughly. Then using tongs, serve pasta onto plates, twisting the tongs as you lay the pasta to form a long shape.
Top with more scallops, a little fresh basil and some long grated parmesan.
Other garnish ideas? Chopped Italian parsley, fresh dill, thinly sliced fresh red chill or dried chilli flakes.