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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