Pasta with green beans, scallops & anchovies

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Tuesday, 20 November, 2012
Melt some butter in a large frying pan then lightly panfry scallops (halved if large) until browned. Add blanched halved green beans, anchovy fillets and rocket leaves. Stir-fry until the rocket has wilted and everything is hot then add a splash of white wine and plenty of mint and basil leaves. Toss this mixture with hot al dente fettuccine and serve.


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