Flavorful & Tender Scallop Pasta Aglio e Olio
Quick and Delicious Scallop Pasta Aglio e Olio Recipe
Discover how to make a rich and savory Aglio e Olio pasta with tender and chewy fresh scallop adductors, easily and quickly! This recipe is perfect for a special occasion or a delightful everyday meal.
Pasta Ingredients- 500g fresh scallop adductors
- 400g spaghetti
- 50g dried peperoncino (adjust to your preference)
- 100g garlic (thinly sliced)
Seasoning- 1/2 cup extra virgin olive oil
- 1 tbsp cooking wine (mirin or white wine)
- 1/2 cup extra virgin olive oil
- 1 tbsp cooking wine (mirin or white wine)
Cooking Instructions
Step 1
First, gently rinse the fresh scallop adductors under cold running water to remove any impurities. Then, drain them thoroughly in a colander. Ensuring they are completely dry will help prevent oil splattering and enhance the flavor during cooking.
Step 2
Add 1 tablespoon of cooking wine to the drained scallop adductors and toss to coat evenly. The cooking wine helps to eliminate any fishy odor and adds a richer flavor.
Step 3
Immediately season with freshly ground black pepper. Let it marinate for about 10 minutes to allow the flavors to meld and remove any unpleasant smells, bringing out the natural taste of the scallops.
Step 4
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook for 1-2 minutes less than the package instructions for an al dente texture. (Reserve about 1 cup of the pasta water before draining!)
Step 5
Heat 1/2 cup of extra virgin olive oil in a pan over medium-low heat. Add all the thinly sliced garlic and slowly fry, stirring occasionally, until the garlic turns a beautiful golden brown and is fragrant. Be careful not to burn it, as this step is crucial for developing the pasta’s flavor.
Step 6
Once the garlic is golden brown, add the marinated scallop adductors to the pan. Increase the heat to high and stir-fry quickly. Scallops cook fast; stir-fry just until they turn opaque and slightly golden on the edges to keep them tender and not rubbery.
Step 7
Now, add the crushed peperoncino to the pan and stir-fry for another moment to infuse a pleasant spiciness. You can adjust the amount of peperoncino based on your heat preference.
Step 8
Add the drained spaghetti to the pan along with about 1/2 cup of the reserved pasta water. Season with pink salt or regular salt to taste. Stir and toss everything together quickly, allowing the sauce to emulsify and coat the pasta and scallops beautifully. This ensures the flavors are well-distributed.
Step 9
Transfer the beautifully prepared scallop pasta to a warm serving plate. For an extra touch, garnish with a sprinkle of parsley flakes or fresh herbs if desired. Enjoy your delicious meal!
