Spaghetti with Scallops and Peas

Method

1. Thaw the frozen scallops under cold running water or in a bowl for 5 minutes.
2. Thinly slice a small onion.
3. In a pan, heat extra virgin olive oil and sauté the onion over medium heat.
4. Rinse the frozen peas under cold water for a few seconds.
5. Add the peas to the pan, season with salt and pepper (or chili). Cook.
6. When the scallops are thawed but still cold, slice them into thin rounds.
7. When the peas are almost cooked, add the scallop slices.
8. Add chopped parsley.
9. Cook until the scallops release water, then add a splash of white wine and raise the heat to let it evaporate.
10. Add two tablespoons of tomato passata and cook until the sauce thickens (the spatula leaves a clean trail on the pan).
11. Turn off the heat.
12. Cook the spaghetti in boiling salted water until al dente.
13. Reserve a ladle of pasta cooking water.
14. Reheat the pan with the sauce, add the drained spaghetti.
15. Toss over high heat, adding pasta water gradually until the pasta is well coated with the sauce.
16. Serve with fresh parsley and a drizzle of extra virgin olive oil.