Spaghettini with Coquilles St. Jacques and Seaweed

This time I brought a couple of coquilles St. Jacques and a little box of emerald green seaweed salad from downtown Dresden.
As my family is very fond of pasta I created a quick spaghettini lunch with the coquilles and the seaweed.

These are the ingredients:

For the sauce

olive oil
1 red bell pepper, chopped
a handful of baby tomatoes, quartered
a bunch of parsley
2 or 3 cloves of garlic, finely sliced
the zest of half a lemon
10 coquilles St. Jacques
a small box of Asian seaweed salad
a glass of white wine
salt and pepper, and
2 or 3 sun dried tomatoes to intensify the flavour.

Cook the spaghettini:

From now you have exactly 7 minutes to prepare the sauce - (Haha, of course you are allowed to start with the sauce before you cook the spaghettini... )

Start stir-frying the bell pepper, the garlic and the tomatoes, then add the coquilles. When the coquilles are nearly done, add the stripes of lemon zest and the chopped parsley. Continue stir-frying at low heat.

The moment your kitchen starts to smell like heaven and you hardly can refrain from eating the coquilles right off the pan, it's time to pour in the wine. If one glass doesn't seem to be enough, add more.

Let it reduce for a few minutes, then mix in the spaghettini and in the very last moment before serving add the seaweed.

Lunch is ready!