Photograph: Kate Whitaker
Cut the courgettes into quarters lengthways. Heat the oil in a large heavy-based frying pan. Add the courgettes and cook over a medium heat for 10 minutes until they're a light golden colour – this gives them more flavour.
Add the garlic and scallops, increase the heat and fry for 2 minutes until they're a creamy-white colour. Stir in the tomatoes, capers and parsley. Season and remove from the heat.
Cook the taglierini in a large pan of boiling salted water according to the pack instructions.
Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix the pasta with the sauce and add the reserved cooking water to loosen the mixture a little. Toss together and heat gently for a minute or so before serving.
Get ahead: prepare up to the end of step 1 a few hours ahead