Capellini with scallops from At My Table: A Celebration of Home Cooking (page 50) by Nigella Lawson

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Notes about this recipe

  • Frogcake on May 05, 2018

    This was ok as written. I jazzed it up with one more garlic clove, a slug more of vermouth, and a touch of cream. Also added about one quarter cup of shredded cheddar to the bottom of the pasta bowl (this became melty with the sauced hot pasta), and sprinkled a tablespoon of homemade toasted rye breadcrumbs. Would repeat with changes. Could also use shrimp in place of scallops.

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