Fettucini with Scallops

• Serves: 2
• Prep: 45
• Cook: 20

This is a very basic pasta alla olio recipe with a couple of additions. A simple way to complement your handmade pasta with fresh scallops.

Method

Everyone has their own pasta recipe and once you’ve made your own, you’ll never buy packet pasta again.  I go for 100g 00 flour to 50g of egg and a dash of olive oil (or multiples of that – 100g is two small servings or one big one).  The one egg to 100g flour doesn’t often work as eggs are all different sizes so try to weigh your egg to this or your preferred ratio.  Mix these together in a bowl and then tip out onto the bench and knead into a nice dough.   It is better to start with a wet mixture and add to it than it is to get a hard mix and try and save it.  Wrap your pasta and let it rest in the fridge for 20 minutes.

Then you need to get out your pasta maker and off you go.  Fettucine is a good easy cut and mixes well.

1. Boil a big pot of salted water and add your fettucine and wait until it is al dente – strain your pasta
2. Warm a large frypan
3. Working quickly so as not to overcook anything
4. Heat a good lug of olive oil in the frying pan.
5. When hot, quickly add your garlic but don’t burn it.
6. Add your scallops, these will take about a minute each side, even less, lightly caramelise them.
7. Toss in the chillies, cook for about another 30 seconds.
8. Turn the heat right down on the frying pan and tip in the pasta and mix quickly just to stir through the scallops.
9. Serve straight away, pasta first, then scallops and then other ingredients on top for flavour and garnish.
10. Top with fresh parsley and lots of parmesan.
11. Pour a big glass of cold SSB and enjoy