SCALLOP BASIC LINGUINE

By gaster16

Ingredients

• 1 tablespoon olive oil
• 2 medium cloves garlic, crushed
• 2 shallots, minced
• 1 tablespoons fresh basil or 2 teaspoons dried basil leaves, crushed
• 2 tablespoons minced Italian parsley
• Salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground black pepper
• 1 can (16 oz.) whole tomatoes
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 1 tablespoon vegetable oil
• 1 package linguine or spaghetti
• 1 lb. sea scallops
• 2 tablespoons pine nuts

Preparation

Step 1

In saucepan over medium heat, heat 1 tablespoon olive oil. When oil is hot, add garlic and shallots. Cook, stirring occasionally with a wooden spoon, until garlic and shallots are tender but not brown. Remove from heat. Add basil, parsley, 1 teaspoon salt, the red pepper flakes, black pepper, tomatoes, wine and tomato paste to boiling, stirring to break up large pieces of tomato. Cover, reduce heat and simmer 20 minutes.

IN saucepan bring 3 quarts water, 2 teaspoons salt and 1 tablespoon vegetable oil to a rolling boil. Add linguine, stir to separate strands. Cover saucepan until water returns to boiling. Uncover and cook for 8-10 minutes, or until tender.

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

Place pine nuts in small skillet over moderately high heat. Cook, stirring constantly, until pine nuts turn a light golden brown. Remove from heat and set aside.

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