Basil-Scallop Linguine With Artichokes

Basil-Scallop Linguine With Artichokes created by breezermom

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. As long as you like tomatoes with your scallops and you crave artichokes, this recipe should delight. The red pepper flakes should add a subtle zing, while the dry white wine (or dry sherry) should mellow out the sauce. The pine nuts will make it seem gourmet. Note to new cooks: always use Italian flat-leaf parsley when cooking, the curly stuff is great for garnishing, but it tastes bitter. I must try this recipe!

Ready In:
45mins
Serves:
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ingredients

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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RECIPE MADE WITH LOVE BY

@KateL
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@KateL
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"Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. As long as you like tomatoes with your scallops and you crave artichokes, this recipe should delight. The red pepper flakes should add a subtle zing, while the dry white wine (or dry sherry) should mellow out the sauce. The pine nuts will make it seem gourmet. Note to new cooks: always use Italian flat-leaf parsley when cooking, the curly stuff is great for garnishing, but it tastes bitter. I must try this recipe!"

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  1. ocean4tricia
    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 -
  2. breezermom
    Basil-Scallop Linguine With Artichokes Created by breezermom
  3. breezermom
    I couldn't find frozen artichokes, so used canned water-packed artichokes. They seemed large so I halved them. The sauce smelled so wonderful while it cooked. I let it sit for a couple of hours before adding the scallops and artichokes. Delicious dish! Thanks for sharing! Made for Photo Tag.
  4. ellie_
    Very good and easy even with my changes. I couldn't find any frozen artichokes so used some frozen green peppers and onions (I also skipped the shallots). Thanks for sharing this keeper!
  5. KateL
    Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. As long as you like tomatoes with your scallops and you crave artichokes, this recipe should delight. The red pepper flakes should add a subtle zing, while the dry white wine (or dry sherry) should mellow out the sauce. The pine nuts will make it seem gourmet. Note to new cooks: always use Italian flat-leaf parsley when cooking, the curly stuff is great for garnishing, but it tastes bitter. I must try this recipe!
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