Serves 4
Preparation time 15 minutes
Cooking time 15–20 minutes
5 tablespoons extra virgin olive oil
125 g (4 oz) pancetta, cut into cubes
1 fresh red chilli, deseeded and finely chopped
2 garlic cloves, thinly sliced
250 g (8 oz) raw shelled scallops
400 g (13 oz) dried linguine
100 ml (3½ fl oz) dry white wine
2 tablespoons roughly chopped flat leaf parsley
salt
Heat the oil in a large frying pan over a medium heat, add the pancetta and cook, stirring occasionally, for 4–5 minutes until golden and crisp. Remove from the heat and stir in the chilli and garlic. Leave the flavours to infuse while you prepare the scallops and start cooking the pasta.
If you have bought scallops with the orange roe, carefully separate the roe from the main body of the scallops. Using a small, sharp knife, slice once across the thickness of each scallop to make thinner discs. Set aside.
Cook the pasta in a large saucepan of salted boiling water according to packet instructions until al dente.
When the pasta is almost ready, heat the frying pan with the pancetta over a high heat. When the oil starts to sizzle, season the scallops and roes with salt, add to the pan and cook, stirring gently, for 2 minutes. Pour in the wine and boil rapidly for 2 minutes.
Drain the pasta and stir into the frying pan with the parsley. Toss the pasta over the heat for 30 seconds, to combine all the flavours. Serve immediately.
For pasta with asparagus, scallops & pancetta, simply add 150 g (5 oz) asparagus tips to the pasta cooking water for the last 3 minutes of the cooking time and complete the recipe as above.