Ingredients
12 ounces tagliatelle
1/4 cup olive oil
3 garlic cloves chopped fine
1/2 cup bread crumbs
2 tbs. Italian parsley
1 leek, white and light green part, sliced
3/4 lb. scallops diced in .5" squares.
1/4 cups pasta water
1 tsp. grated lemon peel
Juice of half a lemon
Preparation
Heat 1 Tbs. olive oil in a small skillet over medium heat. Add 1 tsp. garlic and bread crumbs. Saute until bread crumbs are crisp, about 2 minutes. Stire in 1 tbs. chopped parsley.
Heat remaining oil in a large skillet over medium high heat. Add leeks and saute for a minute. Add scallops and remaining garlic and cook for about 1 minute. Stir in lemon rind and 2 tbs. of juice. Season well with salt and pepper.
Add cooked pasta to the pan. the pasta water and any remaining lemon juice.
Toss and serve.
