Try this refined Italian recipe for linguine with scallops and guanciale, blending flavors of land and sea.

Linguine with Scallops and Guanciale

Linguine with scallops and guanciale is a simple yet refined dish, perfect for those looking to present a surprising combination of land and sea. The scallops, tender and delicate, release their flavor through a light sauté, while the guanciale, golden and crispy, adds a savory and irresistible note that enhances every bite.

The result is a creamy dish, fragrant with lemon, balancing contrasting elements: a delicious and original way to unite fish and meat in perfect harmony of taste and simplicity.

After enjoying linguine with scallops and guanciale, don’t miss out on other scallop recipes:

• Linguine al cartoccio with scallops
• Bigoli with scallop ragù
• Burrata hearts with scallop cream
• Pasta alla marinara

Ingredients

• 400g linguine
• 400g scallops
• 150g guanciale
• 1 clove garlic
• Zest and juice of 1 lemon
• Fresh parsley, chopped
• Salt and pepper to taste
• Olive oil

Instructions

1. Bring a pot of salted water to a boil and cook the linguine according to package instructions until al dente.
2. While the pasta is cooking, heat a pan over medium heat and add a drizzle of olive oil.
3. Chop the guanciale into small pieces and add to the pan, cooking until crispy.
4. Add minced garlic and sauté briefly.
5. Add the scallops to the pan and cook for about 2-3 minutes on each side until they are golden.
6. Drain the linguine, reserving a cup of pasta water, and add it to the pan with scallops and guanciale.
7. Mix well, adding lemon zest, juice, and a little pasta water to create a creamy sauce.
8. Season with salt and pepper and sprinkle with chopped parsley before serving.

Total Time

30 min

Cuisine

Italian