Serves 4 | Easy | Time: 40 minutes
This is a Galician-Italian fusion recipe: tagliatelle with scallops. This dish summarizes the best elements of both cuisines: the Italian fresh pasta with a hot tomato touch, and the Galician scallops, and a sauce cooked with the finest Rias Baixas. The recipe is a little more elaborate than other recipes, and it is worth making it for a Sunday family meal or other festive celebrations.
I never used to make this type of pasta, until I discovered it by chance at my local Italian market. Since then, slowly but surely, I have been using it more and more in my cooking. It cooks relatively quickly, and it goes incredibly well with almost anything you have in your fridge, which means you can have a delicious decent meal in just a few minutes. So now, in my weekly shopping list, I always add a pack of fresh pasta; it is not much more expensive than traditional dry pasta, you do have to eat it within a week, though. Try this recipe, it is really delicious.
This sauce is very common on the coastal towns in Galicia. It has 4 ingredients that make it absolutely delicious: onion, garlic, scallops and albariño white wine. Normally you would add a little bit of chili, but I haven’t done it since the pasta itself is already a little bit spicy. As usual, this sauce can be used in a wide variety of recipes.
Try the following simple steps to obtain perfect pasta. It is not difficult, but there are a few little tricks you should know “sencillo…. Ma non troppo” as the Italians would say (Simple but not too simple).
Depending on your budget, you can substitute the scallops for shrimp or king prawns, or any other type of fish. Or you can even be more radical, and substitute the fish for meat.
More than 100 easy recipes based on Spanish and Mediterranean cuisine for a healthy and diverse diet. This book brings together the best dishes from recetasderechupete.com, one of the most popular recipe blogs in Spanish. This title features: 107 easy recipes with step-by-step instructions; colour photos of every recipe; and lively personal anecdotes.