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Categories:Viewed: 17 - Published at: 2 years ago
Ingredients
- 12 ounces tagliatelle
- 1/4 cup olive oil
- 3 garlic cloves chopped fine
- 1/2 cup bread crumbs
- 2 tbs. Italian parsley
- 1 leek, white and light green part, sliced
- 3/4 lb. scallops diced in .5" squares.
- 1/4 cups pasta water
- 1 tsp. grated lemon peel
- Juice of half a lemon
Method
- Heat 1 Tbs. olive oil in a small skillet over medium heat. Add 1 tsp. garlic and bread crumbs. Saute until bread crumbs are crisp, about 2 minutes. Stire in 1 tbs. chopped parsley.
- Heat remaining oil in a large skillet over medium high heat. Add leeks and saute for a minute. Add scallops and remaining garlic and cook for about 1 minute. Stir in lemon rind and 2 tbs. of juice. Season well with salt and pepper.
- Add cooked pasta to the pan. the pasta water and any remaining lemon juice.
- Toss and serve.
