• 5 tablespoons extra virgin olive oil
  • 125 g (4 oz) pancetta, cut into cubes
  • 1 fresh red chilli, deseeded and finely chopped
  • 2 garlic cloves, thinly sliced
  • 250 g (8 oz) raw shelled scallops
  • 400 g (13 oz) dried linguine
  • 100 ml (3½ fl oz) dry white wine
  • 2 tablespoons roughly chopped flat leaf parsley
  • salt

Heat the oil in a large frying pan over a medium heat, add the pancetta and cook, stirring occasionally, for 4–5 minutes until golden and crisp. Remove from the heat and stir in the chilli and garlic. Leave the flavours to infuse while you prepare the scallops and start cooking the pasta.

If you have bought scallops with the orange roe, carefully separate the roe from the main body of the scallops. Using a small, sharp knife, slice once across the thickness of each scallop to make thinner discs. Set aside.

Cook the pasta in a large saucepan of salted boiling water according to packet instructions until al dente.

When the pasta is almost ready, heat the frying pan with the pancetta over a high heat. When the oil starts to sizzle, season the scallops and roes with salt, add to the pan and cook, stirring gently, for 2 minutes. Pour in the wine and boil rapidly for 2 minutes.

Drain the pasta and stir into the frying pan with the parsley. Toss the pasta over the heat for 30 seconds, to combine all the flavours. Serve immediately.

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