
Ingredients
- 150 g spaghetti
- 5 garlic cloves, finely chopped
- 1 tsp chilli flakes, adjust to your taste
- 6 scallops, chopped into large pieces
- 4 yellow tomatoes, quartered
- 1 handful fresh parsley, chopped
- 1 lemon, juiced
- 1 salt & pepper to taste
- 3 tbsp olive oil
Instructions
- Cook the Spaghetti: Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente (about 10 minutes). Set aside.
- Prepare the Garlic & Chilli: While the spaghetti cooks, heat a pan with a generous amount of olive oil. Add the chopped garlic and dried chilli flakes, frying until the garlic begins to brown.
- Cook the Scallops & Tomatoes: Once the garlic is golden, add the scallops and quartered yellow tomatoes with a good squeeze of lemon juice. Cook on high heat for 2-3 minutes until the scallops are lightly golden.
- Combine Everything: Toss in the cooked spaghetti and a little reserved pasta water. Add the chopped parsley, season with salt and pepper, and mix well.
- Serve: Serve immediately with a sprinkle of extra parsley and a squeeze of lemon juice on top.