- 250g Black Squid Ink Fettuccine Egg Pasta
- 6-7 scallops
- 1 mango
- 1 shallot
- Spanish Arbequina Extra Virgin Olive Oil
- Salt and pepper to taste
In a pan with olive oil, sauté the finely chopped shallot, then add the mango (not too ripe) cut into cubes. Pour in ½ cup of water and let it cook until it becomes creamy.
In another pan pour a little olive oil, salt and pepper. Brown the scallops on both sides for two minutes.
Cut the scallops into slices and add to the mango sauce over a low flame.
Boil the Linguine in plenty of salted water. Drain and sauté with the scallops and mango sauce.
Sprinkle with a pinch of arugula and serve!
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