Gino served up a tasty linguine pasta with scallops and a parsley with capers pesto dish on Gino’s Italian Escape: Hidden Italy.

Gino says: “If you’re not a fan of scallops use peeled prawns instead. Don’t be tempted to sprinkle Parmesan or other cheese on top though as it will overwhelm the flavour of the scallops.”

The ingredients are: 2 tablespoons salted butter, 1 tablespoon olive oil, 250g small scallops, trimmed, Grated zest of 1 unwaxed lemon, 500g dried linguine and Salt and freshly ground black pepper.

For the pesto: 60g fresh flat-leaf parsley leaves, 60g pine nuts, 2 tablespoons capers, drained, 1 garlic clove, peeled and 130ml extra virgin olive oil.