Thursday, November 20, 2008

Scallop & Sausage Aglio Olio

sausage scallop pasta
This is another of my favourite pastas. Usually I just make this pasta with sausage, but on special days I like to add some scallops to it. Continue reading for the recipe...

Scallop & Sausage Aglio Olio Spaghetti
(serves 2)
250g spaghetti
1 whole bulb garlic (or less if you are not a garlic fan)
light olive oil
2 polish sausages (use 3 -4 sausages if you making the sausage version without the scallops)
8 large scallops, sliced into half
wild rocket leaves (optional)
Sea salt and freshly ground black pepper
  1. Cook the spaghetti in salted boiling water according to the packet instructions (less one minute).
  2. Peel and finely chop the garlic, slice the sausages thinly and slice the scallops into half.
  3. When the spaghetti is cooked, rinse with cold water to stop the spaghetti cooking, drain and set aside.
  4. In a saucepan (I use the same one I boiled the spaghetti in), heat up the chopped garlic with some light olive oil over low heat.
  5. Fry the garlic until golden and fragrant (make sure it doesn't brown or burn). 
  6. Turn up the heat to medium and fry the scallops until they are just cooked, then remove them from the saucepan and set aside.
  7. Add the sausages and fry a little, then add the spaghetti into the saucepan. (You may need to loosen the spaghetti a little first with some water as it may have clumped together.) 
  8. Mix well, then add the scallops back to the saucepan and stir gently. 
  9. Season with some sea salt and freshly ground black pepper. 
  10. Top with some wild rocket leaves (optional).
Tip: Add some chilli flakes or chilli oil to the pasta for a spicy version.


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