Ingrédients pour Basil Scallop Linguine With Artichokes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh Italian flat-leaf parsley, chopped
- 2 teaspoons salt, plus more to taste
- 1/4 teaspoon crushed red pepper flakes
- fresh ground black pepper, to taste
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 1 pound linguine
- 1 teaspoon vegetable oil
- 1 pound sea scallops
- 1 (9 ounce) package frozen quartered artichoke hearts, thawed and drained
- 1/4 cup pine nuts
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Comment préparer Basil Scallop Linguine With Artichokes
- Bring a large pot of salted water to a boil for the linguine. Add 2 teaspoons of salt and 1 teaspoon of vegetable oil to the boiling water.
- While the water heats, in a medium saucepan over medium heat, heat 2 tablespoons of olive oil.
- Add 2 minced cloves of garlic and 1 finely chopped shallot. Cook, stirring constantly with a wooden spoon, until softened but not browned (about 2-3 minutes).
- Remove from heat.
- Stir in 1/2 cup chopped basil, 1/4 cup chopped Italian flat-leaf parsley, salt, 1/4 teaspoon red pepper flakes, black pepper to taste, 1 (28 ounce) can crushed tomatoes, 1/2 cup dry white wine (or dry sherry), and 1 tablespoon of tomato paste.
- Return to heat and bring to a boil, stirring to break up any large tomato pieces.
- Reduce heat, cover, and simmer for 20 minutes.
- Add linguine to the boiling water and cook according to package directions.
- While the pasta cooks, rinse the scallops under cold water in a colander. Drain thoroughly and cut each scallop in half crosswise.
- Add the quartered artichoke hearts and the halved scallops to the sauce. Cook for 5 minutes, or until the scallops are tender and the artichokes are heated through.
- Set the scallop-artichoke mixture aside until serving.
- In a small skillet over medium-high heat, toast 1/4 cup of pine nuts until lightly browned. Do not add oil.
- Set aside until serving.
- Drain the cooked linguine.
- Place the linguine on a large serving platter or individual plates.
- Spoon the scallop-artichoke-tomato mixture over the pasta and toss gently.
- Sprinkle with toasted pine nuts and extra parsley for garnish.
- Serve immediately. Enjoy with a light Italian white wine, such as Gavi or Pinot Grigio, for an extra touch of elegance!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
17g
Fat
5g
Carbs
22g
