Tagliolini con Capesante e Zucchine (Scallops and Zucchini)

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


  • 1 pound tagliolini (or linguine)
  • 12 ounces shelled scallops
  • 4 ounces butter (or olive oil)
  • 1 onion, finely chopped
  • 2 small zucchini
  • 1/2 cup dry white wine
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 2 tablespoons heavy cream

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  1. Bring a large pot of salted water to a boil.
  2. Rinse the zucchini under cold water. Remove the top and bottom and Julienne (cut into thin strips). In a large skilled over medium heat, saute the onion in half of the butter until translucent. Add the zucchini and cook until tender. Add salt and pepper to taste.
  3. Meanwhile, rinse the scallops under cold water. Cut them into bit sized pieces. In a separate pan over medium heat, melt the remaining butter. When the pan is hot, add the scallops and sear. Add the wine and allow to evaporate. Salt and pepper to taste.
  4. Add the pasta to the boiling water. Cook until al dente and drain, retaining a bit of the cooking water.
  5. Add the scallops to the zucchini mixture, then add in the pasta. Cook for another minute, adding the cream, with some cooking water if it seems dry.
  6. Serve immediately, evenly distributing the scallops.

Ed's Review

To bait fish withal: if it will feed nothing else, it will feed my revenge.

Shylock, circa 1600, Venice, Italy

Not much in Venice has changed over the past 400 years. The Rialto is still packed with merchants, the small streets packed with people, and the summer air packed with heavy air and aroma. And of course, as in The Merchant of Venice, the world still spins with avarice and revenge, and hopefully, eventually justice.

The Venetians have been famous merchants for centuries, trading everything from silk to spices. In this corner of Italy, and its gateway to the East, the local cuisine overflows with fish from the lagoon and produce from local farms.

This recipe, with fresh scallops and fresh zucchini, is everywhere. This is summer's sweet revenge for a long wet winter. Justice served.

Buon Appetito!

Edwin Garrubbo

5 thoughts on “Tagliolini con Capesante e Zucchine (Scallops and Zucchini)”

  1. Earl – your question is a good one especially since I want to make this dish on the weekend. I decided to search Italian cooking sites to get an idea. I generally found guidance of 1-2 small zucchini. Other findings: the use of onion was very rare among the many recipes I looked at, most called for a garlic clove to be sauteed and removed; none of the recipes used a stick of butter, the typical amount was 70g of butter (just over half a stick) or 3 tbsp of oil.

  2. Looking forward to making this recipe this Sunday as well. Ordered all the ingredients. Thanks Peter Dowd for extra insight for this recipe!


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