Spaghetti with Queen Scallops

INGREDIENTS

Spaghetti with queen scallops, bacon, onion, garlic, tomatoes, chilli and parsley

Serves 4 people

500g black spaghetti or linguine

200g queen scallops

80g bacon

50g butter

2 onions

3 cloves garlic

1 chili

1 glass of white wine

2 handfuls small tomatoes

Parsley

Lemon

Cook the pasta in salted water.
Cut the bacon into lardons.
Chop onions, garlic, chili and parsley.
Cut the tomatoes in half.
Sear the queen scallops in a bit of oil. Remove from pan and keep warm.
Fry bacon on a pan. When the bacon is roasted, add butter to the pan. Bring to a boil and then add onions, garlic and chilli. When the onions are translucent, add white wine and a bit of pasta water.
When the pasta is al dente, toss everything together and let the spaghetti finish cooking in the liquid.
To finish, toss in the tomatoes, parsley and queen scallops, and grate lemon zest on top.