Fusilli a Coquilles St. Jacques (Pasta with Scallops)

by FrankSon

This recipe is like the beautiful summer days on the Amalfi Coast, sitting on the beach rocks under shade and sharing companionship with friends.

 

Ingredients:
1/4 cup extra virgin olive oil
1 teaspoon fresh garlic, chopped
1/4 teaspoon chilli pepper
1 small tomato, diced
1/4 cup fresh Italian Parsley
5 large fresh Scallops in the shell, de-shelled and cut in pieces (Coquilles St. Jacques) or half dozen thawed jumbo scallops cut in two if you prefer.

Cook garlic on medium low heat with the extra virgin olive oil.  Add the diced tomato.  Cook until the tomato water just evaporates. The most important thing in Italian cuisine or neapolitan cuisine is the time of cooking. It's important to cook enough to eliminate the water but not too much.

Add scallops.  Cook 10 minutes.  Add fresh, chopped parsley and mix with pasta (cooked "al dente")