Posted: January 23 2011 in RecipesPastas

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