Pasta nera con le capesante e il lime
I am not very fond of coloured pasta, although I do think the green and the black can look very dramatic and actually do taste good too! Not for me the revolting options such as chocolate, mushroom, carrot or insipid pink tomato…
Ingredients
(serves four people)
350 to 400 g black cuttle fish ink pasta;
sea salt and freshly milled black pepper;
10 fresh scallops, cleaned and corals removed;
2 fresh limes, washed and dried;
a large handful fresh flat leaf
parsley, chopped; extra virgin olive oil.
Preparation
Heat a pan until piping hot. Brush with a little olive oil and sear the scallops on either side for two minutes.
Zest the limes and squeeze the juice from them. Bring a large pot of salted water to the boil, toss in the pasta and stir. Cook until al dente, then drain thoroughly.
Return the pasta to the hot pot. Add the scallops, zest and juice and about 4 tablespoons of olive oil, season to taste with salt and pepper. Return to the heat and turn the mixture quickly for about a minute to heat through.
Transfer to a warm serving dish and sprinkle with the parsley before serving.
Note: If you want to use the corals, add them in at the very last minute when you heat everything through to just cook them until opaque.
Here is another Harris recipe: Raspberry Semifreddo.
