Spaghetti with Scallops

Instructions

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Cut 3/4 of the scallops into 1/2-inch (12-mm) dice. Finely chop the remaining scallops.

Peel and finely chop the garlic. Finely chop enough parsley to measure about 2 tablespoons.

When the water for the pasta is boiling, add about 2 tablespoons salt, and stir in the spaghetti until all the strands are submerged. Cook, according to package directions, until al dente.

In a 12-inch (30-cm) skillet over medium-high heat, combine the garlic, parsley, hot red pepper flakes, and 4 tablespoons of the olive oil. When the garlic is sizzling, add the diced scallops. Raise the heat to high, season with salt, and cook until they have lost their translucent color, 2 to 3 minutes.

Add the finely chopped scallops; season them with salt and cook, stirring, for 1 minute more. The bottom of the pan at this point may have some browned cooking residue. Add a couple of tablespoons of the pasta water to loosen those tasty bits from the bottom of the pan, then remove from the heat. (If there is no browning at the bottom of the pan, don't worry about it and don't add any pasta water).

When the pasta is done, drain well and toss with the scallops. Stir in the remaining 2 tablespoons olive oil and the breadcrumbs, toss again, and serve immediately.

Mains