Jakobsschelpen met zwarte capelli d'angelo

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400 gr of 8 grote of 16 kleine verse schone jakobsschelpen
6 eetlepels Virgin olijfolie
1 gepeld en fijngehakt teentje knoflook
1 kleine fijngehakte Spaanse peper
1 1/2 dl droge witte wijn
2 eetlepels gehakte peterselie
zout
375 gr zwarte capelli d'angelo

Verwijder van de grote jakobsschelpen de kam en snijd het witte vlees in 4
gelijke stukken; gebruik de kleine exemplaren in hun geheel.
Verhit de olie en bak de knoflook, de Spaanse peper en het witte vlees met de
kammen zachtjes 1 minuut.
Voeg de wijn, de peterselie en zout naar smaak toe.
Kook de pasta 2-3 minuten of tot hij 'al dente' (beetgaar) is.
Giet hem af, schep de pasta door het mengsel en serveer.