Guest chef

Theo Randall

Italophile Theo Randall runs his acclaimed restaurant at the InterContinental. An award-winning chef, Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.

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Taglierini with scallops, courgettes, tomatoes and capers

  • Serves 2
  • Prep 10 mins
  • Total time 30 mins
5.0/5 rating (1 votes)
Taglierini with scallops, courgettes, tomatoes and capers

step by step

  • 1Cut the courgettes into quarters lengthways. Heat the oil in a large heavy-based frying pan. Add the courgettes and cook over a medium heat for 10 minutes until they're a light golden colour – this gives them more flavour.
  • 2Add the garlic and scallops, increase the heat and fry for 2 minutes until they're a creamy-white colour. Stir in the tomatoes, capers and parsley. Season and remove from the heat.
  • 3Cook the taglierini in a large pan of boiling salted water according to the pack instructions.
  • 4Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix the pasta with the sauce and add the reserved cooking water to loosen the mixture a little. Toss together and heat gently for a minute or so before serving.
  • Recipe photograph by Kate Whitaker

Get ahead

Prepare up to the end of step 1 a few hours ahead

You will need

  • 200g baby courgettes
  • 2 tbsp olive oil
  • 1 clove garlic, finely sliced
  • 8 fresh scallops, trimmed and halved
  • 4 fresh plum tomatoes, skinned, deseeded and chopped
  • 1 tbsp small capers in vinegar, drained
  • 1-2 tbsp chopped flat-leaf parsley
  • 150-200g dried egg taglierini
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+ Nutritional Information