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.
Ingredients needed 1 servings
Recipe
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.
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.
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