from Bonnie Stern in Canadian Living @ 1985
1 Tbsp salt & 1 Lb Italian Spaghetti
1/2 best quality olive oil
6 med cloves fresh garlic, finely chopped
1/4 tsp dried red pepper / crushed chilis
1 lb sea scallops, quartered
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 chopped fresh parsley
1/3 c toasted fresh fine bread crumbs
Cook spaghetti until tender with 1 tbsp salt.
In large skillet, heat oil gently (medium low). Add garlic and red pepper; cook 5 minutes without browning.
Add scallops, salt, black pepper and parsley. Cook 2 minutes until scallops are opaque.
(Meanwhile toast breadcrumbs in separate, dry frying pan on medium-high heat. Do not burn!)
Drain spaghetti and shake out excess water. Place in deep serving dish. Top with bread crumbs. Pour scallops and sauce over. Toss until sauce coats all noodles.
Serve immediately.
Serves 4.
