Miss Can Bay Scallops Tagliatelle in Spicy Olive Oil with Cherry Tomatoes

Miss Can Bay Scallops Tagliatelle in Spicy Olive Oil with Cherry Tomatoes

Serving Size: 4

Ingredients:

  • 4 tins Miss Can Bay Scallops in Spicy Olive Oil
  • 1 lb. Tagliatelle
  • 2 tbsp Olive Oil
  • 1 pinch Salt
  • 2 cups Cherry Tomatoes, cut in half
  • ¼ cup Garlic cloves, sliced
  • ¼ cup Basil, chopped

Instructions:

Pasta—cook according to instructions in salty water. 

Bay Scallops – strain the (spicy) olive oil from the tins and reserve.

Sauté the garlic in olive oil; add the tomatoes and cook until softened.

Mix the hot pasta with the bay scallops, garlic and tomatoes. Adjust the 

flavor with the reserved (spicy) olive oil. Garnish with basil and serve.

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