Enjoy delicious spaghetti’s, it requires attention and you all will surely gobble down every bite!!
1 tablespoon blend oil
1/4 cup diced guanciale
1 cup bay scallops salt
1/2 pound spaghetti, recipe follows
1 shallot, minced 2 to 3 cloves garlic, minced
Red pepper flakes, to taste
2 tablespoons flat-leaf parsley, thinly sliced Extra-virgin olive oil, to taste
1 teaspoon butter
Bring a large pot of water to a boil over medium heat. Put a large sauté pan over medium-high heat.
Add the oil and guanciale, and cook until rendered and crispy, about 2 to 3 minutes.
Season scallops with a little salt and add the scallops to the pan.
Cook until slightly golden, about 1 minute, giving them a quick flip.
Heavily salt the boiling water so it tastes like the ocean, and then drop in the pasta, and cook for about 1 minute.
Add the shallots, garlic and red pepper flakes and give the pan a shake.
Transfer the cooked pasta directly to the saute pan with the scallops, reserving the pasta water.
Add about 1/2 cup pasta water to the pan to create a sauce consistency, and reduce heat.
Stir in the parsley and drizzle in some extra-virgin olive oil, then swirl in the butter.
Taste and add salt, if necessary.
Transfer the pasta to a serving dish, give the pasta another drizzle of extra-virgin olive oil and serve immediately.