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Capellini with Nantucket Bay Scallops
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 garlic cloves, peeled and thinly sliced
  • subheading: Kosher salt?:
  • ½ cup dry white wine or white vermouth
  • subheading: Red chile flakes to taste?:
  • ½ pound Nantucket Bay scallops (or sea scallops, halved or quartered if large)
  • ¼ cup chopped flat-leaf parsley, plus more for garnish
  • ¾ pound cappellini (angel hair) pasta
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons fine dry breadcrumbs
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