Black Angel Tagliarini

We have been hard at work preparing for today (Saturday's) dinner. So yesterday (Friday) we had to make something that could be throw together rather quickly. We had some leftover salmon trout scraps that we threw into this, so as not to waste it.

We love pasta. We REALLY love squid ink pasta, and we can rarely get our hands on it. Sure, I could order it, but we usually just buy some whenever we see it when we're out and about.

There are so few moving parts to this recipe and it tasted excellent. Regular readers of this blog KNOW that I appreciate something simple that delivers hugely. This is one of those things.

500g good-quality dried black spaghetti (known as Nero de Seppia in Italian markets)
sea salt and freshly ground black pepper
delicate extra virgin olive oil
8 large fresh scallops, sliced in half lengthways and scored
1-2 fresh red chillies, deseeded and finely chopped
3 cloves of garlic, peeled and finely sliced
1 large bunch fresh flat-leaf parsley, leaves and stalks very finely chopped
2 wineglasses wineglasses of white wine
3 large knobs butter
½ lemon

Bring a large pan of salted water to the boil and leave the water on the boil, ready for the pasta to be chucked in as the scallops are cooking. if you're using dried pasta, put it on now as it'll take a bit longer to cook.

To make the sauce, put a large casserole-type pan or frying pan on a high heat and put 2 or 3 glugs of delicate extra virgin olive oil into it. Season your scallops, then, when the oil is nice and hot, add them to the pan in one flat layer so that each slice takes on a nice bit of color. Shake the pan around and add the chillies, garlic and half of your chopped parsley. Now is the moment to cook your fresh pasta for 2 to 3 minutes until al dente. Once the scallops have had a good couple of minutes, and have a little color on them, add the white wine and allow to reduce a little. Add the butter and reduce for another minute, then just turn the heat down to low while your pasta finishes off.

Drain the pasta in a colander, reserving a little of the cooking water, then toss it into the pan with the scallops and a squeeze of lemon juice so every piece gets coated in the lovely white wine sauce and juices.

Now get everyone around the table. If the pasta looks a little dry then add some of the reserved cooking water to loosen it slightly. Toss the pasta with the rest of the parsley, then serve immediately on a large platter in the middle of the table or on individual plates.