Pappardelle with scallops

2 tablespoons olive oil

1 shallot, finely chopped

1 sprig fresh tarragon, finely chopped

12 scallops, shelled

200ml (7fl oz) (scant 1 cup) dry white wine

200g (7oz) tinned chopped tomatoes

275g (10oz) Pappardelle

1 tablespoon finely chopped fresh flat-leaf parsley

salt and pepper

Heat the oil in a saucepan.  Add the shallot and tarragon and cook over a low heat, stirring occasionally, for 5 minutes.

Add the scallops, drizzle with the wine and cook until the alcohol has evaporated.

Simmer for 10 minutes, then add the tomatoes, season with salt and pepper and simmer for a further 5 minutes.

Cook the pasta in plenty of salted boiling water for 2–3 minutes until al dente. Drain, tip into a warmed serving dish and pour the sauce over.

Sprinkle with the parsley and serve immediately.

Preparation time:
18 minutes

Cooking time:
25 minutes

Serves 4