Scallop tagliatelle (Flavours 9-10/03)

140g tagliatelle, 20ml olive oi, 20g garlic sliced, 4 fresh scallops, 1g dried chilli flakes, 50ml white wine, salt and pepper.

1. Cook pasta according to packet until al dente.
2. In a pan, heat up olive oil and saute garlic slices until brown, then add in scallops and chilli flakes.
3. Add in white wine and bring to a boil.
4. Season to taste with salt and pepper. Toss together with tagliatelle.

Exam-time pasta (Nigella.com)

125g penne, 1 bunch asparagus, 1 tbs olive oil, 1-2 crushed garlic cloves, 2 small chillies (chopped), 3 anchovy fillets, small handfull of chopped semi-sundried tomatoes, feta cheese, flat leaf parsley

Boil some water and drop the pasta in. Trim the asparagus and chop into approximately the same length as the pasta. Steam over the pasta for about 3 minutes (I used one of those big Chinese bamboo steamers)

While the pasta is cooking, heat oil, garlic and chopped chilies with anchovy fillets in a frypan. Stir around until anchovies break up into mush and it all smells really nice. Add semi-dried tomatoes and stir around. Tip in asparagus and stir to coat in the fragrant oil. Turn off the heat. Add drained pasta to the pan and stir around to distribute the asparagus evenly. Tip into a bowl and crumble feta cheese and some parsley over. Eat with a fork, on the couch in front of the TV or computer.

Pasta for working girls (Nigella.com)

Spaghetti, 1 hand full fresh chopped parsley, 1 hand full fresh olives, 1 onion cut into small pieces, a small garlic clove cut into pieces, olive oil, salt and pepper.

Give the pasta in the boiling water. while pasta is cooking heat olive oil in another pan and give onions and garlic into it. After a few minutes (the onions should not be gold) add the olives and salt and pepper. Then add the parsley. Mix with the pasta and serve it with parmesan.