I served this delicious pasta dish with some yummy asparagus, simply cooked with some olive oil and salt… very springy!!

• ½ pound fresh fettuccine
• Salt
• ¼ cup extra virgin olive oil
• 4 garlic cloves, sliced
• ½ teaspoon red pepper flakes
• 10 large scallops, cleaned
• ½ cup clam juice
• Juice and zest of one lemon
• ½ cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.

In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.