Taglierini with scallops, courgette, tomato & capers
Chef Theo Randall makes fresh pasta, then creates a summery seafood supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr 5 mins
Cook 15 mins
- Make the pasta following the step-by-step instructions. You'll need 250g of the taglierini to make this recipe. Bring a large pan of salted water to the boil for the pasta.
- Cut the courgettes into rounds 1cm thick, then cut into small batons. Heat 2 tbsp of olive oil in a large frying pan, add the garlic, then the courgettes. Cook over a medium heat for 10 minutes, until the courgettes are lightly golden.
- Add the scallops, increase the heat and fry for 2 minutes, until they turn creamy-white. Stir in the tomatoes, capers and parsley, then season.
- Cook the taglierini in the boiling water for about 3 minutes, until al dente. Drain the pasta, then tip into the sauce and toss together, cooking gently for a minute or so before serving.
Theo Randell's dish
Theo Randall is chef patron of Theo Randall at the InterContinental on london's Park lane (theorandall.com). He opened the restaurant in 2006 after more than 10 years at the highly acclaimed River Café, where he eventually became head chef and partner. In 2008, he won Italian Restaurant of the Year at the london Restaurant Awards.
PER SERVING
867 kcalories, protein 48.4g, carbohydrate 119.6g, fat 25.0 g, saturated fat 5.1g, fibre 6.8g, salt 0.95 g
Recipe from olive magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1354651/
http://www.bbcgoodfood.com/recipes/1354651/
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Ingredients
- 6 small courgettes
- olive oil
- 1 garlic clove , finely sliced
- 8 scallops , each sliced into 3
- 4 plum tomatoes , skinned, deseeded and chopped
- 1.0 tbsp capers , drained
- 1.0 tbsp flat-leaf parsley leaves, chopped
FOR THE PASTA DOUGH
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr 5 mins
Cook 15 mins
Ingredients
- 6 small courgettes
- olive oil
- 1 garlic clove , finely sliced
- 8 scallops , each sliced into 3
- 4 plum tomatoes , skinned, deseeded and chopped
- 1.0 tbsp capers , drained
- 1.0 tbsp flat-leaf parsley leaves, chopped
FOR THE PASTA DOUGH
PER SERVING
867 kcalories, protein 48.4g, carbohydrate 119.6g, fat 25.0 g, saturated fat 5.1g, fibre 6.8g, salt 0.95 g
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13 September 2011
jls502 rated and commented on this recipe
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