Also known as Capellini (aglio olio E Prezzemolo)
350 gram capellini
6 tbsp olive oil
2 tbsp finely chopped parsley
2 tbsp finely chopped garlic
1 lb. bay scallops
3 tbsp white wine
4 leaves of fresh basil, roughly chopped
salt and pepper to taste
Put scallops in a bowl and sprinkle with lemon juice.
Bring large quantity of salted water to a boil.
Meanwhile, heat oil in large skillet. Saute garlic briefly, add scallops and sauté just until heated through. Add white wine, reduce for 1 minute, add parsley and basil, and season with salt and pepper. Add capellini to boiling water, stir and cook for approximately 3 minutes. Pour immediately into a large colander to drain, then transfer the capellini to the skillet. Toss well to combine with the sauce and serve immediately.
Serves 4
