Taglierini with scallops, courgettes, tomatoes and capers
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Kate Whitaker
Taglierini with scallops, courgettes, tomatoes and capers
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
525Kcal
Fat
15gr
Saturates
2gr
Carbs
63gr
Sugars
8gr
Fibre
7gr
Protein
35gr
Salt
1gr
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Ingredients
- 200g baby courgettes
- 2 tbsp olive oil
- 1 clove garlic, finely sliced
- 8 fresh scallops, trimmed and halved
- 4 fresh plum tomatoes, skinned, deseeded and chopped
- 1 tbsp small capers in vinegar, drained
- 1-2 tbsp chopped flat-leaf parsley
- 150-200g dried egg taglierini
Step by step
Get ahead
Prepare up to the end of step 1 a few hours ahead
- Cut the courgettes into quarters lengthways. Heat the oil in a large heavy-based frying pan. Add the courgettes and cook over a medium heat for 10 minutes until they're a light golden colour – this gives them more flavour.
- Add the garlic and scallops, increase the heat and fry for 2 minutes until they're a creamy-white colour. Stir in the tomatoes, capers and parsley. Season and remove from the heat.
- Cook the taglierini in a large pan of boiling salted water according to the pack instructions.
- Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix the pasta with the sauce and add the reserved cooking water to loosen the mixture a little. Toss together and heat gently for a minute or so before serving.
