Spaghetti with Scallops and Sun-dried Tomatoes

Ingredients (2 servings):

·      170 grams spaghetti or any long pasta

·      2-3 cloves of garlic, minced

·      8 sun-dried tomatoes in oil

·      150 grams small scallops

·      1/4 cup white wine

·      ½ cup table cream

·      1 tbsp butter

·      Fresh basil or parsley

Instructions:

  Bring a pot of water to a boil, salt generously and add the pasta. Cook until al dente.

  In the meantime, heat a large sauté pan, add a splash of olive oil or the oil from the sun-dried tomatoes and sauté the garlic, tomatoes and scallops for a couple of minutes.

  Add the wine and let it evaporate. Add the cream and stir.

  Turn heat to low and let it cook until desired consistency, stirring often. Season with salt and pepper. If the sauce dries out, you can add a few tablespoons of the pasta water.

  Add the cooked pasta to the sauce and toss to coat. Add a tablespoon of butter.

  Sprinkle with fresh basil or parsley and serve hot. Disfruten!

  Tip: As a vegetarian option, you can substitute the scallops with sliced cremini or portobello mushrooms.