Recipe for the Weekend: Taglieri With Scallops, Zucchini, Tomato and Capers

02/11/2012 17:48 GMT | Updated 02/01/2013 10:12 GMT

This is one of those really quick sauces that can be made in the time the pasta takes to cook! Get the scallops in the shell if you can - they have a firmer, sweeter texture and than the ready-prepared scallops.

Also, it's important to get some colour on the zucchini when frying as this will add flavour.

Open a nice bottle of Greco di Tufo and enjoy!

Serves four

6 small zucchini

2 tablespoons of olive oil

1 garlic clove, finely sliced

8 fresh scallops, sliced

4 fresh plum tomatoes, skinned, deseeded and chopped

1 tablespoon small capers in vinegar, drained

1 tablespoon chopped flat-leaf parsley

250g fresh taglierini (or dried egg taglierini)

sea salt and freshly ground black pepper

Cut the zucchini into rounds 1 cm thick then cut them into strips. Heat the olive oil in a large frying pan add the zucchini and cook until they get a little colour. Add chopped garlic and parsley and mix with the zucchini. Carefully lay the sliced scallops on top of the cooking zucchini and cook for 2 mins so the scallops steam.

Turn the scallops over and add the chopped tomatoes capers and check the seasoning.

In a large pot of boiling salted water cook the taglieri until al dente, using a pair of tongs take out pasta and add to the sauce. Also add a couple of spoonfuls of pasta water to the pan, a dash of olive oil and toss well so the starch from the pasta thickens the sauce. Check the seasoning and serve nice and hot.

Have a good weekend!