Ingredients

Check off ingredients as you go

• 500g (1 lb) spaghetti (or other long pasta)
• 1 glass (200ml/¾ cup) white wine
• 2 garlic cloves (minced)
• 1/2 tsp red pepper flakes (optional)
• g shrimp cut in half lengthwise (substitutes for me)
• g scallops (substitutes)
• 2 slices smoked salmon (in strips, optional)
• Olive oil
• 1 tomato or 1 tbsp tomato paste
• Olive oil
• 1/4 bunch parsley
• Squeeze of lemon juice
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In a large skillet, sauté the minced garlic in 2 tbsp olive oil over medium heat for 3-4 minutes, then add the shrimp and scallops, tomato paste, red pepper flakes if using, salt and pepper. Sear for about 5 minutes before deglazing with the white wine.
2. Meanwhile, cook the spaghetti (reserve 1 ladleful of pasta water for the sauce). Once cooked, drain.
3. Add the spaghetti to the skillet along with the ladleful of pasta water and a generous drizzle of olive oil. Toss well so the sauce coats the pasta nicely.

Plate the pasta, distributing the shrimp and scallops evenly, add strips of smoked salmon, garnish with chopped parsley and serve with a squeeze of lemon juice.

Tips and Variations

• You can replace the parsley with basil or dill. This pasta is best made at the last minute.
• This pasta is quite rich, so cheese is typically not added.