Black Spaghetti With Fresh Scallops


1kg black spaghetti, cooked
600ml extra virgin olive oil
400g garlic, sliced
20g cilipadi, chopped
100g red chilli, chopped
1kg fresh sliced scallops
300ml white wine
15ml fish stock
100g parsley, chopped
100g fresh basil, julienned
30 scallop shells
30g parsley bush
Seasoning to taste


Warm oil in frying pan. Brown garlic and add scallops. Add cilipadi and red chilli. Deglaze with white wine and fish stock. Reduce stock. Add spaghetti, fresh basil and chopped parsley. Season to taste. Arrange shell on a plate. Top with spaghetti. Garnish with parsley bush.

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