| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Pasta, Scallops | 6 | Servings | |
INGREDIENTS
| 6 | tb | Olive oil |
| 4 | Cloves garlic; minced | |
| 2 | Shallots; minced | |
| 5 | Fresh basil leaves; chopped | |
| 1/2 | ts | Crushed red pepper flakes |
| 2 | ts | Chopped fresh Italian parsley |
| 1/2 | ts | Fresh thyme leaves |
| 2 | cn | Peeled plum tomatoes; (28-oz. each) |
| 1/2 | c | Dry white wine |
| 1 | lb | White mushrooms; sliced |
| 1 | lb | Linguine |
| 2 | lb | Bay scallops |
| 1 | tb | Lemon juice |
| 1/2 | ts | Freshly ground black pepper |
| 6 | good-sized portions. |
INSTRUCTIONS
Heat 2 tablespoons olive oil in large saucepan over medium heat. Add garlic and shallots and saute for 3 minutes, until golden brown. Add basil, pepper flakes, parsley, thyme, tomatoes and wine. Bring to boil. Lower heat and simmer for 20 minutes, then add mushrooms. Cook pasta al dente according to instructions on package. Heat remaining 4 tablespoons olive oil in another skillet over high heat. Add scallops and quickly saute for 1 minute. Add lemon juice and pepper. Add scallops to sauce, spoon immediately over linguine and serve. Serves 6 to 8. Per serving: 578 calories; 16.6 g fat (2 g saturated fat; 69 percent calories from fat); 9.7 g carbohydrates; 22 mg cholesterol; 727 mg sodium. Recipe from "Little Italy Cookbook" by David Ruggerio (Artisan, $29.95). Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Detroit News 12-16-97. Lynn's notes: Made this 1-19-98; this was a very delicious recipe. The sauce was excellent--very tasty. It makes Recipe by: The Detroit News 12-16-97 Posted to TNT Recipes Digest, Vol 01, Nr 952 by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jan 20, 1998
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