I have been home from Italy for four days, and am still in a food coma from my three weeks in Bologna. I have been cooking amazing pasta dishes from Emilia-Romagna to give my husband a taste of what he missed this trip, and what he has to look forward to when we return next year.
I made this dish a couple of days before I left for Italy, and we both enjoyed it very much. We love scallops, but I have never thought to have them with pasta! The scallops are cut into small pieces, and sauteed with simply garlic, hot red chili pepper, fresh parsley and olive oil, then tossed with the hot spaghetti and bread crumbs. The hot pepper gives the dish a nice kick, and the scallops were tender and delicious!