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Taglierini with scallops, courgette, tomato & capers
- 6 small courgettes
- olive oil
- 1 garlic clove , finely sliced
- 8 scallops , each sliced into 3
- 4 plum tomatoes , skinned, deseeded and chopped
- 1 tbsp capers , drained
- 1 tbsp flat-leaf parsley leaves, chopped
- 300g '00' flour
- 100g fine semolina , plus extra for dusting
- 2 large eggs
- 6 large egg yolks
Directions:View on BBC Good Food
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