The treasure of every land is the history of its products

Share on

Tagliatelle with scallops

Difficulty: Easy Doses: for 4 people

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,




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.

This content is not public. Log in to see the recipe preparation.
To add a reviewLogin
No review found Sign in to leave e review
Linked products
Vegetable products

Cosa Valley pink onion

Vegetable products

Resia garlic

Send us your recipe

To send a recipe you must be registered.

Login or register to upload your recipe