Paccheri with Sun-Dried Tomato Pesto, Scallops and Anchovies

Method

1. Sauté shallot and garlic in olive oil over medium heat.
2. Add anchovies and let them melt into the oil.
3. Add the scallops and increase the heat.
4. Deglaze with a splash of white wine and let the alcohol evaporate.
5. Add 2 teaspoons of sun-dried tomato pesto and stir to combine.
6. Add a ladle of pasta cooking water to thin the sauce.
7. Add fresh parsley, turn off the heat, and let the flavors infuse.
8. Cook the paccheri until al dente, then transfer to the pan with the sauce. Finish cooking by adding pasta water little by little, stirring like a risotto, until the pasta is perfectly coated and creamy.
9. Serve with a drizzle of raw extra virgin olive oil.