Taglierini with scallops, courgette, tomato and capers

1 hour 20 minutes + overnight
■ Serves 4 ■ A LITTLE EFFORT

The yellower the egg yolks you use, the deeper colour your pasta will be These quantities will make more dough than you need for this recipe, but the extra will keep happily in the fridge for about 10 days. Once the taglierini is cut, it's best left overnight in the fridge to dry out a little; this will give abetter texture to the finished pasta.

courgettes 6 small
olive oil
garlic 1 clove, finely sliced
scallops 8, each sliced into 3
plum tomatoes 4, skinned, deseeded and chopped
capers 1 tbsp, drained
flat-leaf parsley 1 tbsp chopped leaves
PASTA DOUGH
'00' flour 300g
fine semolina 100g, plus extra for dusting
eggs 2 large
egg yolks 6 large

■ Make the pasta following the step-by-step instructions. You'll need 250g of the taglierini to make this recipe. Bring a large pan of salted water to the boil for the pasta.
■ Cut the courgettes into rounds 1cm thick, then cut into small batons. Heat 2 tbsp of olive oil in a large frying pan, add the garlic, then the courgettes. Cook over a medium heat for 10 minutes, until the courgettes are lightly golden.
■ Add the scallops, increase the heat and fry for 2 minutes, until they turn creamy- white. Stir in the tomatoes, capers and parsley, then season.
■ Cook the taglierini in the boiling water for about 3 minutes, until al dente. Drain the pasta, then tip into the sauce and toss together, cooking gently for a minute or so before serving.

Taglierini with scallops, courgette, tomato and capers