PREPARATION Bring salted water to the boil and cook the farfalle “al dente” (firm to the bite) in it. Meanwhile, finely chop the onion and sauté in hot olive oil. Slice the cleaned porcini mushrooms, sauté briefly, add salt and pepper. Stir in tomato puree, pour in vermouth and simmer briefly. Add the sliced scallops and let them simmer for a very short time. Add the panna or whipped cream and stir well. Strain the cooked farfalle and add to the sauce. Season with ground pepper and serve hot.
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