Scallop Vongole Spaghetti

This scallop vongole spaghetti recipe is proof that sometimes simple really is best!

Using just a few basic ingredients, this easy yet seemingly luxurious recipe tastes like something you might find on the menu of your favourite seafood restaurant. Traditionally made with clams, we’ve given this recipe a Skipper Otto twist by using our incredible pink and spiny swimming scallops instead. The frozen scallops steam in a heavenly mix of garlic, chilli and white wine, allowing the briny flavour of the scallops to infuse and create the perfect light sauce for the spaghetti.

Servings: 4 people

Prep Time: ~5 mins  |  Cook time: ~15 mins

Ingredients

• 1 pack flash-frozen swimming scallops (approx. 900g)
• 400g spaghetti
• ¼ cup olive oil
• 4 cloves of garlic, finely sliced
• ½ - 1 tsp dried chilli flakes
• ½ bunch fresh parsley, stalks and leaves finely chopped
• ½ cup white wine
• ½ lemon, zest and juice

Directions

1. Bring a large pot of lightly salted water to a boil on the stove. 
2. Once boiling, drop in the dried spaghetti and cook as per the packet instructions. While the pasta is boiling, heat the olive oil in a large skillet over medium heat. Add the garlic and chilli to the oil, and cook for another minute or two until fragrant. Add the frozen swimming scallops to the pan, then deglaze immediately with white wine. Give the scallops a quick toss, then cover with a lid and leave to steam. 
3. Once the scallops have all opened, remove the lid and turn the heat down to low. Add the warm spaghetti to the pan, along with most of the fresh parsley, lemon juice and zest. Toss to coat.
4. Serve immediately and finish with a final sprinkling of parsley.

Notes

• We chose to discard some of the shells after steaming to allow the pasta to be tossed more easily, but this is entirely personal preference!

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