Tagliatelle with scallops and beans. Serves 4
With Alev, in the summer, each year with Chris and Filiz
Ingredients: 3 tablespoons olive oil, About 50 grams fatty Parma ham (diced into small cubes), 450 grams fresh tagliatelle, salt, 1 kilo fresh broad beans (shelled), 12 - 16 scollops (cut in half), freshly ground black pepper, juice of half a lemon, 100 grams rocket or young leaf spinach leaves (washed), 75 grams cherry tomatoes (quartered).
1. Heat 2 tablespoons of the olive in a large frying pan or wok. Add the cubes of ham, which give a great flavour to the dish, and fry them until crispy. In the meantime, bring a pan of lightly salted water up to the boil for the pasta. Add the tagiatelle and cook it for 4 - 5 minutes until it is just tender, al dente.
2. While the pasta is cooking, add the broad beans and scallops to the hot fat and stir them briskly for 2 - 3 minutes (the scallops should just be opaque). Season with salt, ground black pepper and lemon juice. Use a slooted spoon to remove the beans and scallops from the pan and keep warm.
3. Heat the remaining olive oil in the frying pan or wok and add the rocket or spinach, stir-frying it over a high heat for a few moments. Return the beans and scallops to the pan to heat them through. Drain the pasta and put it into a warm serving dish. Tip the bean and scallop mixture over the top and serve at once, scattered with the cherry tomatoes.
(Taken from Floyd on Italy. Published by Pengiun Books. Maybe the most used cook book in the house)