“Callo de hacha” is the Spanish name for “bay scallops”. I made this pasta with wonderfully tasting ones from Baja California.
For half a kilogram of scallops
1- In a large pan place some olive oil and add some garlic, about four tomatoes cut roughly (with the skin and pulp), a large colourful bell pepper cut in strips (I used an orange one), fresh herbs of choice, freshly ground black pepper, three teaspoons of cumin and a quarter of a stick of cinnamon. Let it cook covered for about 15 minutes, mixing from time to time. The tomatoes should have released all their juices.
2- Add the scallops. The ones that are big can be cut in half. Mix and cover. Let it simmer for about 20 minutes.
3- Prepare a pasta of choice -I used multicoloured mini Fusili.
4- Mix everything together and serve topped with grated Parmigiano.