Yield: 4 Servings

Cook’s Country

Bottled clam juice amplified the briny seafood flavor in this pasta.

• 12oz (3¾ cups) Campanelle
• ½tsp table salt, plus salt for cooking pasta
• 1½lb large sea scallops, tendons removed
• ½tsp pepper
• 5TBS unsalted butter, divided
• 4garlic cloves, minced
• ½tsp red pepper flakes
• 1(8-oz) bottle clam juice
• 1oz Parmesan cheese, grated (1⁄2 cup), plus extra for serving
• ¼cup chopped fresh parsley
• 1TBS lemon juice

You can substitute an equal weight of penne, ziti, medium shells, farfalle, or orecchiette for the Campanelle, if desired.

Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 TBS salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.

Meanwhile, pat scallops dry with paper towels and sprinkle with salt and pepper. Heat 1 TBS butter in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops and cook, without moving them, until well browned, about 1½ minutes per side. Transfer to plate and tent with foil. Wipe out skillet with paper towels and repeat with 1 TBS butter and remaining scallops.

Add 1 TBS butter to now-empty skillet. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add clam juice and cook until reduced by half, about 2 minutes. Add pasta, reserved cooking water, Parmesan, parsley, lemon juice, and remaining 2 TBS butter and toss to combine. Serve pasta with scallops, passing extra Parmesan separately.