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Scallop, Prawn and Pancetta Spaghetti

September 19, 2010 1 Comment

As you, know I love to cook but to learn to be a good cook you need to experiment and have a few failures in the process. Last night was one of those times. I cooked what I thought was going to be the yummiest roast chicken. It had a strange yet intriguing combination of ingredients. As I prepared the chicken, I wondered how they could suggest using such a large quantity of salt, but you know chicken is pretty bland so I thought… don’t question it, it’s not your recipe, there might be a reason. So I soldiered on. It smelt amazing in the oven… 55 mins later with anticipation I checked it was cooked and let it rest while I set the table. Mouth watering I sat down to this beautiful chicken and as I tasted my first bite… OMG… it was sooo salty!

Let me share this with you, this is not a good quality of mine but I don’t take too well to the let-downs… mainly because I feel so bad to be subjecting other people to eating it! Regardless we made the most of it but afterward I was not only determined to understand what the hell went wrong but I needed to redeem myself this evening with a new creation, but this time from Kitchen Emanuela… AND lucky I did but it wasn’t without spending half the afternoon moping around the supermarket looking for inspiration.

When you screw something up in the kitchen its like falling off your bike when you are learning to ride as a kid, you need to get back in straight way!

So here is my redeeming recipe. Scallop, prawn and pancetta spaghetti.


  • Extra virgin olive oil (enough to coat bottom of pan very lightly)
  • 3 Cloves of garlic (diced)
  • 1 – 2 Hot chillies
  • 100g Pancetta
  • 3/4 Cup of white wine
  • Pinch of maldon sea salt
  • 200g Scallops
  • 200g green prawns (I used un-shelled ones but you could also use shelled if you prefer)
  • Handful of chopped Italian parsley. Also known as flat-leaf parsley

How to…

  1. Coat the base of a saucepan with olive oil (not too much though)
  2. Add diced garlic, chilli and diced pancetta. Cook until the pancetta is crispy.
  3. Add white wine and reduce at least by half if not a little more. At this stage taste the sauce that is developing and see if you need more chilli and season with a pinch of maldon sea salt.
  4. In the meantime, bring a large pot of salted water to the boil and cook spaghetti till al dente.
  5. Once the wine has reduced enough add the scallops and prawns and coat well in the sauce.
  6. Drain pasta and add to pan with scallops and prawns, mix well and add chopped flat leaf parsley, add a little fresh extra virgin olive oil to coat and serve immediately.


Buon Appetito!

Tags: , , Pasta, Prawn and Pancetta Spaghetti, Recipes, Scallop
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