Tagliatelle con cappesante e carciofi




Tagliatelle with scallops and artichoke







For 4 persons you need:


-400 grms tagliatelle
- 12 Scallops


- 2 Artichoke


- 1 pc. Garlic


- 4 tbl. Spoons olive oil




- 1 tbl. Sp. Butter
- parsley






Clean the artichokes and boil 15 minutes.


When done, gather all the eatable soft parts and throw away the rest.


Simmer the scallops in 2 tbl. Sp. Olive oil for 10 minutes together with garlic and pepper. When done cut scallops in smaller pieces. Mix with artichokes and 2 tbl. Sp. Olive oil and simmer for about 3 minutes.  Boil the pasta al dente.
When done mix everything in a pan with the butter and
cook on a high flame for about 2 minutes.
Garnish with parley and pepper.

Buon Appetito!!

 

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