Pasta with scallops, basil, vinaigrette and parmesan

For a recipe with a handful of ingredients, pasta with shellfish is hard to get right.

We love the combination of tender pasta and succulent shrimp or bite-size bay scallops, but all too often the shellfish is overcooked and tough and the pasta is flavorless.

For an extraordinary but simple spaghetti dinner, we created a creamy vinaigrette packed with bright, lemony flavor and tossed it with basil.

Grated parmesan ensured that our vinaigrette was perfectly clingy and hung on to the pasta and shellfish. Because this recipe is so simple, it is important to use highquality extra-virgin olive oil, fresh-squeezed lemon juice, freshly grated parmesan and fresh basil.

Spaghetti With Lemon,

Basil and Scallops 1/2 cup extra-virgin olive oil 2 teaspoons grated lemon zest 1/3 cup freshly squeezed lemon juice

1 small clove garlic, minced to

paste

Salt

2 ounces freshly grated

parmesan cheese 4 tablespoons unsalted butter,

softened, divided use 1 pound small bay scallops Ground black pepper

1 pound uncooked spaghetti 1/4 cup shredded fresh basil Bring 4 quarts water to a boil in a large pot.

Meanwhile, whisk oil, lemon zest and juice, garlic, and ½ teaspoon salt together in small bowl, then stir in parmesan until thick and creamy.

Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.

Add pasta to boiling water and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve.

Makes 4 to 6 servings.