Pasta Perfecto! by Gennaro Contaldo

Author:Gennaro Contaldo [Contaldo, Gennaro]
Language: eng
Format: epub
Publisher: Pavilion Books

4 tbsp extra-virgin olive oil, plus extra for drizzling

4 garlic cloves, finely sliced

½ red chilli, finely sliced

8 large shucked scallops, roe separated, white flesh cut lengthways into 3 or 4 slices

8 anchovy fillets

1 tbsp capers

100 ml/3½ fl oz/7 tbsp white wine

a handful of parsley, finely chopped

6 cherry tomatoes, thinly sliced

sea salt

If making your own squid ink taglierini, make the pasta dough as described on here, adding the sachet of squid ink along with the eggs. Mix well to achieve a soft black pasta dough. To make the taglierini shape, roll up the pasta sheet and slice into ribbons, 2–3 mm (1/16–⅛ in) wide.

Bring a large saucepan of salted water to the boil.

Meanwhile, heat the olive oil in a large frying pan (skillet) over a medium heat, add the garlic and chilli, and sweat for 1 minute. Add the scallop roe, anchovy fillets and capers, and sweat for a few seconds, then stir in the scallop slices. Increase the heat, add the white wine and allow to evaporate.

Add the pasta to the saucepan of boiling water and cook for about 1 minute, until al dente. Using a pair of tongs, lift the pasta out of the water and add to the scallop sauce, mixing over a high heat until well combined. Season with some salt and stir in the parsley and tomatoes. Serve immediately with a drizzle of extra-virgin olive oil.

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