Scallop and Bacon Spaghetti
Ingreadient
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4 ounces spaghetti
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4 strips bacon
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8 ounces bay scallops, thawed if frozen
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1 clove garlic, minced
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1/4 teaspoon red pepper flakes, or to taste
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salt and freshly ground black pepper to taste
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1/4 cup chopped fresh parsley
Direction
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Bring a large pot of salted water to a boil, add spaghetti and cook until tender, yet firm to bite, about 10 minutes, or to your desired preference. Drain well.
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Meanwhile, heat a large skillet over medium heat, add bacon, and cook until crisp, 3 to 4 minutes. Remove to a paper towel, set aside, and leave bacon fat in skillet.
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Dry and lightly press scallops with a paper towel to remove moisture, and add to skillet. Sprinkle with garlic and red pepper flakes, and stir until scallops are tender, about 2 minutes.
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Add the spaghetti to the skillet, and toss until well combined. Season with salt and pepper.
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Crumble bacon into the pasta, sprinkle with parsley, and serve immediately.
