Capellini with Asparagus and Scallops
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Garlic||3 Clove (15 gm), crushed|
|Green onions||2 , chopped|
|Asparagus||8 Ounce, chopped|
|Plum tomatoes||5 , chopped|
|Basil||2 Tablespoon, dried|
|Fresh basil/1 teaspoon dried basil||2 Tablespoon, chopped|
|Angel hair||12 Ounce|
|Capellini/Angel hair / spaghetti||12 Ounce|
1) Cook the pasta al dente for 8 to 10 minutes. Drain and set aside.
2) In a skillet, heat oil and saute garlic, onions, asparagus, tomatoes and basil on medium flame. Cook for 5 minutes before adding in 1/2 cup water. Cook another 5 minutes or till the tomatoes have mixed well into the mixture.
3) Add in scallops and cook till they are just done. Toss in the pasta and season with salt and pepper.
4) Sprinkle the pasta with a generous dose of grated cheese before serving.