Tagliatelle With Scallops, Lemon And Bread Cumbs

• 12 ounces tagliatelle
• 1/4 cup olive oil
• 3 garlic cloves chopped fine
• 1/2 cup bread crumbs
• 2 tbs. Italian parsley
• 1 leek, white and light green part, sliced
• 3/4 lb. scallops diced in .5" squares.
• 1/4 cups pasta water
• 1 tsp. grated lemon peel
• Juice of half a lemon

1. Heat 1 Tbs. olive oil in a small skillet over medium heat. Add 1 tsp. garlic and bread crumbs. Saute until bread crumbs are crisp, about 2 minutes. Stire in 1 tbs. chopped parsley.
2. Heat remaining oil in a large skillet over medium high heat. Add leeks and saute for a minute. Add scallops and remaining garlic and cook for about 1 minute. Stir in lemon rind and 2 tbs. of juice. Season well with salt and pepper.
3. Add cooked pasta to the pan. the pasta water and any remaining lemon juice.
4. Toss and serve.

tagliatelle, olive oil, garlic, bread crumbs, italian parsley, pasta water

Taken from www.epicurious.com/recipes/member/views/tagliatelle-with-scallops-lemon-and-bread-cumbs-1220291 (may not work)