Pappardelle with scallops
A recipe from The Silver Spoon
Preparation: 18 minutes
Cooking: 25 minutes
Serves: 4 people
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.