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Fettuccine Aglio Olio with scallops & anchovies


  • Cook the fettuccine in plenty of lightly salted, boiling water until al dente. Drain well and set aside.
  • Then heat the oil in a wok (or large non-stick pan) and gently saute the chilli, garlic and anchovies. Add the scallops and pasta and toss well.
  • When almost ready, stir through the parsley and serve.


  • 400 gm fettuccine
  • freshly ground salt & pepper
  • ¼ cup olive oil
  • 1 small red chilli, finely sliced
  • 2 garlic cloves, crushed
  • 2 anchovies, chopped
  • 12-16 fresh scallops, removed from shells & cleaned
  • 1 heaped tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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