Taglierini with scallops, courgettes, tomatoes and capers

By Chef: Theo Randall
Featured on Homemade
Theo Randall's taglierini with scallops fromĀ Sainsbury's magazineĀ is a feast of Italian flavours and sweet seafood
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Nutrition per serving    (USDA % daily values)
CAL
274
FAT
0%
CHOL
0%
SOD
67%

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Ingredients for 2 servings

200.0 g baby courgettes

2.0 tbsp olive oil

1.0 clove garlic, finely sliced

8.0 fresh scallops, trimmed and halved

4.0 fresh plum tomatoes, skinned, deseeded and chopped

1.0 tbsp small capers in vinegar, drained

1.0 - 2 tbsp chopped flat-leaf parsley

150.0 - 200 g dried egg taglierini

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