At Conservas Lago Paganini, we like to show that with good canned goods you can prepare simple, delicious, and impressive dishes in just a few minutes. This pasta with garlic scallops is perfect for those days when you don't want to complicate things, but still want a dish with the taste of the sea.
In less than 20 minutes you'll have a recipe ready that's perfect for everyday life, but with the special touch of our scallops.
Ingredients (for 2-3 people)
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250 g short pasta (fusilli, penne, farfalle...)
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1 can of Lago Paganini scallops in garlic sauce (in oil)
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2 cloves of garlic
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½ chili pepper (optional, if you like it spicy)
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80 ml of white wine
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1 handful of chopped fresh parsley
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Extra virgin olive oil (only if you need a little more for the stir-fry)
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Salt and pepper to taste
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Zest of ½ lemon (optional)
Step by step
1. Cook the pasta
Put a pot of salted water on the stove. When it boils, add the pasta and cook for the time indicated on the package until al dente. Reserve a cup of the cooking water before draining.
2. Prepare the garlic base
While the pasta is cooking, peel and slice the garlic. In a large frying pan, add the oil from the can of scallops and, if necessary, a drizzle of extra olive oil. Sauté the garlic over medium heat along with the chili pepper, being careful not to burn them.
3. Deglaze with white wine
When the garlic is lightly browned, add the white wine. Let it simmer for a couple of minutes to allow the alcohol to evaporate and a light sauce to form.
4. Add the scallops
Add the scallops carefully, along with some of the marinade/aromatic oil from the can. Stir very gently so they don't break and let them blend with the sauce for one or two minutes.
5. Mix with the pasta
Add the cooked pasta to the pan. If the sauce is too thick, add a little of the reserved pasta water until you reach a smooth consistency. Adjust the salt and pepper.
6. Finish the dish
Off the heat, add the chopped fresh parsley and, if you like, a little lemon zest for a citrusy touch. Serve immediately.
Tricks and variations
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If you want a creamier touch, you can add a tablespoon of cold butter at the end and mix vigorously.
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You can substitute short pasta with spaghetti or linguine, adjusting only the cooking time.
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Do you like it spicy? Leave the whole chili pepper in the sofrito or add a few drops of chili oil at the end.
Why use scallops in garlic sauce?
Lago Paganini garlic scallops offer flavor, aroma, and texture without the need for lengthy preparations. They come ready to eat, with a marinade that serves as the base sauce for the dish. Simply open the can, make the most of the oil, and combine it with simple ingredients to create a restaurant-quality recipe... but made at home.