Campanelle with Scallops

Name: Campanelle with Scallops
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 12 ounces (3¾ cups), campanelle; 1/2 teaspoon, table salt, plus salt for cooking pasta; 1 1/2 pounds, large sea scallops, tendons removed; 1/2 teaspoon, pepper; 5 tablespoons, unsalted butter, divided; 4 , garlic cloves, minced; 1/2 teaspoon, red pepper flakes; 1 (8-ounce) bottle, clam juice; 1 ounce, Parmesan cheese, grated (1⁄2 cup), plus extra for serving; 1/4 cup, chopped fresh parsley; 1 tablespoon, lemon juice

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Fish & Seafood
Weeknight

By Alli Berkey ･ Appears in Cook's Country February/March 2021

If your question is “How should I cook these scallops?” this recipe provides the answer.

SERVES 4

TIME 30 minutes

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