Tagliatelle with scallops
Recipe byUrsula Ferrigno
SERVES 4
Preparation 10 minutes
Cooking 25 minutes
200g scallops, shells removed, each sliced across into 2 discs
2 tbsp plain flour
sea salt and freshly ground black pepper
45g unsalted butter
1 small onion, finely chopped
1 small fresh red chilli, deseeded and very finely chopped
2 tbsp finely chopped fresh flat-leaf parsley
4 tbsp brandy
7 tbsp fish stock
350g tagliatelle
Toss the scallops in the four, then shake off the excess. Bring a saucepan of salted water to the boil ready for cooking the pasta.
Meanwhile, melt the butter in a saucepan. Add the onion, chilli and half the parsley, and fry over a medium heat, stirring frequently for 1-2 minutes. Add the scallops and toss over the heat for 1-2 minutes.
Pour the brandy over the scallops and immediately (and carefully) set it alight with a match. As soon as the flames have died down, stir in the fish stock, with salt and pepper to taste. Mix well, simmer for 2-3 minutes, then cover the pan and remove it from the heat.
Add the pasta to the boiling water and cook it until al dente.
Drain the pasta, add to the sauce and toss over a medium heat until mixed. Serve at once, sprinkling over the remaining parsley.
