Such a simple dish, this is a perfect example of Italian cooking – minimal ingredients that just work. The meaty scallops are not overpowered with a heavy sauce, just a buttery lemon coating is all the tagliatelle need. You may think scallops are an expensive ingredient, but cooking them like this with pasta stretches a…
Pasta
Tagliatelle with Artichokes, Tomatoes, Olives and Ricotta
Tagliatelle is one of my favourite kinds of pasta. Made from egg pasta dough, it is basically a flat noodle, wider than spaghetti but thinner than fettuccine. It’s very versatile and goes with pretty much any sauce you want to throw on it. Most pasta names are derived from a meaning that describes how that pasta…
Prawn Chorizo and Feta Pasta
The Spanish combination of prawn and chorizo is a match made in heaven. Here I’ve added pasta, my all time favourite ingredient, to make a complete meal. This is a simple oil based sauce, and you can really add anything to it. The classic combination of garlic, chilli and lemon provides a base for anything…
Basic Pasta Dough
Basic Pasta Dough
