Capellini with Scallops
I love the delicate silkiness of string-thin capellini, but you do need to act fast when you cook with it, as the fine strands can overcook all too easily. I take my wok with the scallops, once they’re cooked, over to sit by the sink, so that I can mix sauce and capellini immediately the pasta’s drained. And life is made very much easier, too, if you have one of those pasta pans with an insert. Obviously, if you’re using one of these sorts of pans, you don’t need to take the ½ cupful of pasta cooking liquid out before draining, as it will be waiting for you in the pan. Capellini take around 2 minutes to cook, which is why I make the sauce first. Should you have to use spaghetti or other longer-cooking pasta then start on the sauce when there’s about 4 minutes’ cooking time left for the pasta. I think you need a little fire with the tender sweetness of the scallops, so I don’t de-seed the chilli. If you wish to, though, be my guest. More euphoniously, in Italian this is capellini con le cappesante. For US cup measures, use the toggle at the top of the ingredients list.
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