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Tagliatelle with scallops
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
320 g of tagliatelle,
300 g of fresh tomatoes,
16 scallops,
½ glass of dry white wine,
2 chopped garlic cloves,
1 bay leaf,
chopped parsley,
2 tablespoons extra virgin olive oil,
salt,
pepper.
Introduction
Scallops are molluscs that, for the flavor and consistency of the meat, are used in a wide variety of preparations. Many recipes of first courses, as well as simple appetizers, include the use of this seashell. On the market there are both shellfish and only shells that is easy to wash and reuse.
Preparing
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