Basil Scallop Linguine With Artichokes Recipe

How to Make Basil Scallop Linguine With Artichokes

1. 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.
2. While the water heats, in a medium saucepan over medium heat, heat 2 tablespoons of olive oil.
3. 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).
4. Remove from heat.
5. 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.
6. Return to heat and bring to a boil, stirring to break up any large tomato pieces.
7. Reduce heat, cover, and simmer for 20 minutes.
8. Add linguine to the boiling water and cook according to package directions.
9. While the pasta cooks, rinse the scallops under cold water in a colander. Drain thoroughly and cut each scallop in half crosswise.
10. 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.
11. Set the scallop-artichoke mixture aside until serving.
12. In a small skillet over medium-high heat, toast 1/4 cup of pine nuts until lightly browned. Do not add oil.
13. Set aside until serving.
14. Drain the cooked linguine.
15. Place the linguine on a large serving platter or individual plates.
16. Spoon the scallop-artichoke-tomato mixture over the pasta and toss gently.
17. Sprinkle with toasted pine nuts and extra parsley for garnish.
18. Serve immediately. Enjoy with a light Italian white wine, such as Gavi or Pinot Grigio, for an extra touch of elegance!