Spaghettini with Bay Scallops from The Classic Pasta Cookbook by Giuliano Hazan
This is one of my favorite of my mother’s recipes and this version has only some slight variations from the one in her second book. Its preparation takes very little time and is a perfect example...
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Ingredients
- ¼ cup plain bread crumbs
- spaghettini
- 2 teaspoons garlic, finely chopped
- 1 pound fresh sea scallops
- 6 tablespoons extra virgin olive oil
- 2 tablespoons flat leaf Italian parsley, finely chopped
- Salt
- ¼ teaspoon crushed red pepper
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