Bigoli with Scallop Ragu: A Delightful Seafood Pasta Dish
If you’re a fan of rich, flavorful pasta dishes that bring the sea to your plate, then Bigoli con ragù di capesante is the recipe you’ve been waiting for! This exquisite seafood pasta combines tender scallops with a savory tomato-based sauce, enhanced with fresh basil, parsley, and a subtle hint of heat from chili flakes. Perfectly paired with bigoli, a thick, Venetian-style pasta, this dish is sure to impress at any dinner table. Here’s how to prepare it!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bigoli (Venetian-style pasta) | 400g |
| Scallops | 300g |
| Passata di Pomodoro (tomato puree) | 250g |
| Cherry Tomatoes | 100g |
| Red Spring Onions | 50g |
| Garlic | 1 clove |
| White Wine | 70g |
| Extra Virgin Olive Oil | to taste |
| Fresh Basil | to taste |
| Fresh Parsley | to taste |
| Ground Chili Pepper | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
Instructions
Step 1: Prepare the Scallops
Start by cleaning the scallops, removing the side muscle, and rinsing them under cold water. Pat them dry with paper towels to remove any excess moisture, then set them aside.
Step 2: Prepare the Vegetables
While the scallops are resting, cut the cherry tomatoes into quarters. Thinly slice the red spring onions, and set them aside with the tomatoes.
Step 3: Cook the Scallops and Sauce
In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove and let it sizzle until fragrant, being careful not to burn it. Next, add the scallops to the pan and let them sear for a couple of minutes until they are lightly golden. Deglaze the pan with the white wine, allowing the alcohol to evaporate.
Once the wine has reduced slightly, add the cherry tomatoes, sliced onions, and a few fresh basil leaves to the pan. Quickly stir everything together and cook for about 2-3 minutes until the tomatoes start to soften. Remove the garlic clove at this stage.
Step 4: Simmer the Sauce
Add the passata (tomato puree) and a small amount of water to the pan. Season with salt, pepper, and chili flakes to taste. Stir everything together and let it simmer over low heat for about 10 minutes, occasionally adding more water if needed to keep the sauce from becoming too thick.
Step 5: Cook the Bigoli
Meanwhile, bring a large pot of salted water to a boil. Add the bigoli and cook according to the package instructions, typically around 10-12 minutes. Once cooked, reserve some pasta water and drain the rest.
Step 6: Combine the Pasta and Sauce
When the pasta is ready, add it directly to the pan with the scallop sauce. Toss the pasta and sauce together, adding some reserved pasta water if needed to help the sauce coat the bigoli evenly.
Step 7: Finish the Dish
Once everything is well mixed, remove the pan from the heat. Add chopped fresh parsley and a few more basil leaves for extra flavor and a pop of color. Give the pasta one last gentle stir.
Step 8: Serve and Enjoy
Serve the Bigoli con ragù di capesante immediately, garnished with more fresh herbs and a sprinkle of black pepper if desired. Enjoy this delicious and elegant seafood pasta as the perfect dish for any occasion.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 30g |
| Carbohydrates | 50g |
| Fat | 15g |
| Fiber | 5g |
| Sodium | 600mg |
| Cholesterol | 55mg |
Tips and Variations:
- For extra richness, consider adding a dollop of butter to the sauce just before serving.
- For a spicier kick, increase the amount of chili flakes or add a sliced fresh chili to the sauce.
- Substitute pasta: If you can’t find bigoli, any long pasta like spaghetti or fettuccine will work, though the thick texture of bigoli is ideal for this dish.
This Bigoli con ragù di capesante recipe combines simple, fresh ingredients to create a sophisticated seafood dish that is sure to become a favorite at your dinner table. Whether you’re cooking for a special occasion or simply indulging in something luxurious, this flavorful pasta will not disappoint. Buon appetito!
