Angel Hair Pasta With Scallops Recipe

1. 1

   Boil water for pasta.

2. 2

   When it begins to boil, add in salt and oil, then turn down and start the sauce.

3. 3

   In a large skillet over medium heat, cook the bacon or possibly pancetta to render out some of the drippings.

4. 4

   Add in garlic and stir to brown.

5. 5

   Add in scallops, cooking quickly to avoid browning but to cook thoroughly (this is why they're cut into thin slices).

6. 6

   When the scallops look nearly done, turn the water back up to a boil, then put the tomatoes into the skillet at the same time you put the pasta into the water.

7. 7

   Cook for the requisite amount of time (2-3 min fresh, 6-7 min dry), then drain and *lightly* oil the pasta with a good extra-virgin extra virgin olive oil (this will help keep the pasta from clumping while you eat it).

8. 8

   Toss the fresh thyme into the skillet and stir through before removing it from the heat.

9. 9

   Toss the pasta with the sauce and serve with freshly grated parmigiano reggiano cheese and a big, oaky chardonnay.

No additional tips available.