CANADIAN Recipe: Sphaghettini

Ingredients:


* 12 oz (340 g) spaghettini
* 16 sea scallops, (about 14 oz/400 g)
* 1/2 tsp (2 mL) salt
* 2 tbsp (25 mL) extra-virgin olive oil
* 2 oz (57 g) pancetta, coarsely chopped
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1/2 tsp (2 mL) hot pepper flakes
* 1/4 tsp (1 mL) pepper
* 1 can (19 oz/540 mL) whole tomatoes
* 2 tbsp (25 mL) chopped fresh parsley

Directions :

Take a large pot of boiled salted water then cook pasta according to package directions;
Meanwhile, remove tough muscle from each scallop;sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops,in batches, until golden, about 2 minutes. Remove and set aside.In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.Add onion, garlic,pepper and remaining,cook, stirring occasionally, until onion is softened, about 5 minutes.Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.