Basil-Scallop Linguine With Artichokes
photo by breezermom
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 shallots, minced
- 2 tablespoons fresh basil leaves, minced
- 2 tablespoons fresh flat-leaf Italian parsley, minced
- 1 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon fresh ground black pepper
- 16 ounces tomatoes (1 can)
- 1⁄2 cup dry white wine
- 2 tablespoons tomato paste
- 1 lb linguine or 1 lb spaghetti
- 1 tablespoon vegetable oil
- 1 lb sea scallops
- 10 ounces frozen artichokes, thawed and rinsed
- 2 tablespoons pine nuts
directions
- Start boiling a large pot of boiling water for pasta.
- In a medium saucepan over medium heat, heat olive oil (1-2 minutes). Add garlic and shallots and cook, stirring constantly with a wooden spoon, until they are tender but not browned, about 2-3 minutes. Remove from heat.
- Add basil, parsley, salt and red pepper flakes, black pepper, tomatoes (with juice), wine, and tomato paste to saucepan. Return to heat and bring to a boil, stirring to brreak up large pieces of tomatoes.
- Cover, reduce heat, and simmer for 20 minutes. (The sauce may be made a day ahead and refrigerated, the flavors will continue to meld together and make you look like a gourmet cook. Just reheat when ready to serve.).
- Cook linguine with 2 teaspoons of salt and vegetable oil in a large pot of boiling water, according to package directions (for medium linguine, usually 9-10 minutes after water returns to full boil).
- While pasta cooks, place scallops in a colander and rinse in cold water. Drain thoroughly and cut each in half crosswise.
- Add scallops and artichokes to sauce and cook 5 minutes or until scallops are tender and artichokes are hot. Set aside until serving.
- Place pine nuts in a small skillet over moderately high heat and toast in the pan -- DO NOT ADD OIL. Set aside until serving.
- Drain pasta and place on a large serving platter or plates. (I recommend using individual pasta bowls, it will feel more "Italian.").
- Spoon scallop-artichoke-tomato mixture on top of pasta and toss gently (although I generally never toss, I prefer a prretty presentation and I like to keep the tastes of sauce and pasta distinct).
- Sprinkle with pine nuts and more parsley. Serve immediately.
- To look like a gourmet, serve with a very light Italian white wine, like Gavi or Pino Grigio.
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Reviews
-
I have made this recipe on NUMEROUS occasions and folks are always impressed! They know I don't like to cook and think I've made a gourmet meal every time - The only thing I've tweaked is probably addling a little extra wine. I did try the recipe with chicken once, but it's just not as good. I'm having friends over for Mother's Day this year and it's my recipe of choice for the occasion. I'm always asked to share the recipe and I do - it's definitely my 'go to', especially if I'm wanting to show off skills I don't really have -
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!