02/11/2012 13:48 GMT | Updated 02/01/2013 05:12 GMT

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

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!