Bigoli with Scallop Ragù

Bigoli with scallop ragù is a refined and elegant dish that blends the tradition of thick Venetian pasta with the delicacy of the scallop, a marine fruit. Here is the recipe, step by step.

Ingredients

• 400g of bigoli (or another type of long pasta if not available)
• 300g of fresh scallops
• 200g of peeled tomatoes
• 1 clove of garlic
• 1 bunch of fresh parsley
• 100ml of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Clean the scallops thoroughly by detaching the corals and cutting the mollusk into not too small pieces. Set aside both the corals and the mollusks.
2. In a large pan, lightly sauté the garlic in extra virgin olive oil without browning it. You can choose to remove it later or leave it in for a more intense flavor.
3. Add the peeled tomatoes to the pan, previously crushed or cut into small pieces, and cook for about 10 minutes over medium heat.
4. Pour in the white wine and let the alcohol evaporate. Add the scallop pieces (both corals and mollusks) to the pan and cook for another 4-5 minutes. Adjust the seasoning with salt and pepper.
5. Meanwhile, bring a large pot of salted water to boil and cook the bigoli according to the package instructions to achieve al dente pasta.
6. Drain the bigoli and transfer them to the pan with the scallop ragù. Stir well to combine everything.
7. Serve the hot bigoli garnished with finely chopped fresh parsley. Adjust the seasoning with salt and pepper as desired.

For an even more Italian touch, you could finish the dish with a sprinkle of breadcrumbs toasted in a pan with a drizzle of oil and garlic, which adds crunchiness and an extra flavor to the dish.

Curiosity

The bigolo was originally made with a dough of water, flour, and salt and then pressed through the “bigolaro,” a kind of pasta press typical of the Veneto region. Today’s industrial bigoli are often made with the addition of eggs for a richer and tastier pasta.