Basil-Scallop Linguine With Artichokes |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! 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:
1. Start boiling a large pot of boiling water for pasta.
2. 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.
3. 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.
4. 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.).
5. 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).
6. While pasta cooks, place scallops in a colander and rinse in cold water. Drain thoroughly and cut each in half crosswise.
7. Add scallops and artichokes to sauce and cook 5 minutes or until scallops are tender and artichokes are hot. Set aside until serving.
8. Place pine nuts in a small skillet over moderately high heat and toast in the pan - DO NOT ADD OIL. Set aside until serving.
9. Drain pasta and place on a large serving platter or plates. (I recommend using individual pasta bowls, it will feel more Italian. ).
10. 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).
11. Sprinkle with pine nuts and more parsley. Serve immediately.
12. To look like a gourmet, serve with a very light Italian white wine, like Gavi or Pino Grigio.
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