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Ingredients:
1/2 lb Fasolino's Capellini #1
6 tbsp. Fasolino's Extra Virgin Olive Oil
1 lb scallops, 1/4 if large
1/4 cup dry white wine
2 tbsp. flat-leaf parsley chopped fine
1 tbsp. minced garlic
1 small dried chipotle chile with seeds, stemmed and finely chopped
sea salt
Directions:
Bring salted water to boil in pot. In baking dish toss scallops with olive oil, wine, parsely, garlic and chipotle. Season with salt and bake for 15 min. or until scallops are firm.
Add capellini to boiling water until al dente. Drain pasta and place in serving bowl. Add scallops and all juices from baking dish. Toss well and serve immediately.
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