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Basil-Scallop Linguine


Along the Mediterranean coast of Italy, chefs blend the flavors of fresh sweet basil, sun-ripened tomatoes, wine and garlic to create a delicate sauce for scallops and linguine. Now you can recreate this special dish with ingredients from your pantry. You'll be more than pleased with the results.

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  • 1 tbsp olive oil
  • 2 medium cloves garlic, crushed
  • 2 shallots, minced
  • 2 tbsp minced fresh basil or 2 tsp dried basil leaves, crushed
  • 2 tbsp minced Italian parsley
  • Salt
  • 1/4 tsp crushed red pepper flakes
  • 1/8 tsp ground black pepper
  • 1 can (16 oz) whole tomatoes
  • 1/2 cup dry white wine
  • 2 tbsp tomato paste
  • 1 tbsp vegetable oil
  • 1 pkg (8 oz) whole wheat linguine or spaghetti
  • 1 lb sea scallops
  • 1 pkg (9 oz) frozen artichoke hearts, thawed
  • 2 tbsp pine nuts
  • Fresh Italian parsley or basil (optional)


Servings 6


Step 1

1. In a 3-quart saucepan over medium heat, heat 1 tbsp of olive oil. When oil is hot, add garlic and shallots. Cook, stirring constantly with a wooden spoon, until garlic and shallots are tender but not brown. Remove from heat.

2. Add basil, parsley, 1 tsp of salt, the red pepper flakes, black pepper, tomatoes, wine and tomato paste to mixture in saucepan. Return to heat and bring mixture to boiling, stirring to break up large pieces of tomato. Cover, reduce heat and simmer 20 minutes.

3. In a 4-quart saucepan, bring 3 quarts of water, 2 tsp of salt and 1 tbsp vegetable oil to a rolling boil. Add linguine; stir to separate strands. Cover saucepan until water returns to a boil. Uncover and cook linguine 8 to 10 minutes or until tender.

4. While linguine cooks, place scallops in a colander; rinse under cold water. Drain thoroughly; cut each scallop in half crosswise. Add scallops and artichoke hearts to tomato mixture. Cook 5 minutes or until scallops are tender and artichokes are hot. Set aside.

5. Place pine nuts in a small skillet over moderately high heat. (It is not necessary to add oil to the skillet.) Cook, stirring constantly, until pine nuts turn a light golden brown. Remove from heat and set aside.

6. Drain cooked linguine thoroughly. Place on a large serving platter. Spoon tomato mixture over pasta. Ross gently until thoroughly combined. Sprinkle with toasted pine nuts and garnish with fresh Italian parsley.

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