INGREDIENTS

INSTRUCTIONS

Pat shrimp and scallops dry. Butterfly shrimp, cutting them in two
pieces. Cut each scallop in two rounds.  In large bowl, combine seafood
with 1 tbsp/15 mL oil and large  spoonful pesto. Reserve.  Heat
remaining 1 tbsp/15 mL oil in large, deep non-stick skillet or  Dutch
oven. Add garlic, onion and hot pepper flakes and cook gently  for a
few minutes without browning. Add tomatoes and bring to boil.  Cook
gently until thickened, breaking up tomatoes as you stir. Puree  sauce
at this point if desired. Reserve.  Preheat broiler or barbecue and
grill seafood. Add seafood to tomato  sauce and reheat gently. Do not
overcook. (Seafood can also be cooked  directly in sauce.)  Meanwhile,
bring large pot of water to boil. Add linguine and cook  until tender
but firm. Drain pasta well. Toss with sauce.  Taste and adjust
seasonings if necessary. Top each serving with  spoonful of pesto.
Converted by MC_Buster.  NOTES : This dish is so flavourful that every
bite tastes like a  burst of spring. Instead of shellfish, you can use
fresh swordfish,  halibut, salmon or tuna. The tomato sauce and the
pesto sauce can be  made ahead, but cook the pasta at the last moment
and then combine.  This recipe, from Bonnie Stern's Simply HeartSmart
Cooking, makes 6  servings.  Converted by MM_Buster v2.0l.

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