Main ingredients 🥩
pasta noodlesolive oilgarlicpeperoncinoparsleysaltred scallopscheese
Ttukdak Hyung's Scallop Pasta
An oil-based pasta where olive oil is infused with garlic and peperoncino, and the scallop steaming liquid is used as broth to maximize savory flavor.
🙋 Recommended for
- ⭐ Those who want a clam oil pasta that is much richer and more savory than vongole pasta.
- ⭐ Those who want to make the most of leftover broth from scallop dishes without wasting it.
- ⭐ Those who enjoy a spicy, clean oil-based pasta with tender scallop meat.
Ingredients needed 🛒1 servings
- pasta noodles
- scallop steaming liquid (broth)
- olive oil
- garlic
- peperoncino
- parsley
- a pinch of salt
- steamed scallop meat
- a little pasta water
- cheese of your choice
Recipe 🍳
- Bring a pot of water with salt to a boil and cook the pasta al dente. Reserve some pasta water before draining.
- In another pan, heat a generous amount of olive oil over low heat. Add thinly sliced garlic, crushed peperoncino, and parsley, and sauté gently until fragrant.
- When the garlic turns golden, add the cooked pasta, a little pasta water, and the rich scallop steaming liquid. Toss together.
- Add a pinch of salt and the reserved scallop meat, and stir-fry over medium heat until the sauce is well absorbed by the pasta.
- Plate the pasta and finish by grating your preferred cheese on top.
- Cook the pasta al dente and reserve some pasta water.
- In a pan, heat olive oil and sauté sliced garlic, peperoncino, and parsley to infuse the oil.
- Add the pasta, pasta water, scallop broth, scallop meat, and salt; stir-fry, then top with cheese to finish.
Cooking tips 💡
- Don't discard the milky leftover water from steaming scallops; use it as a sauce base to achieve incredible umami without artificial seasonings.
- If you don't have peperoncino, substitute with finely chopped Cheongyang chili pepper for a clean, spicy kick.
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