スパゲティ（ホタテのスパゲティ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし

Slice the garlic and add it to the frying pan.
Add olive oil (not listed) and turn on the heat.
Add chili oil.

Boil the pasta in hot water with a salt concentration of 1.5% (not listed in ingredients).

Split the scallops by hand.
Add the anchovy fillets to the frying pan from step 1 and fry.
Add tomato sauce.
When there is 1 minute left in the pasta cooking time, add the scallops.

Add the drained pasta to the frying pan from step 3.
Add Italian parsley and olive oil (not listed), turn off the heat, and mix.
Arrange on a plate and sprinkle with oregano.