Cousin vinny's linguine with scallops

6 Servings

Ingredients

Quantity Ingredient
6 tablespoons Olive oil
4 Cloves garlic; minced
2 Shallots; minced
5 Fresh basil leaves; chopped
½ teaspoon Crushed red pepper flakes
2 teaspoons Chopped fresh Italian parsley
½ teaspoon Fresh thyme leaves
2 cans Peeled plum tomatoes; (28-oz. each)
½ cup Dry white wine
1 pounds White mushrooms; sliced
1 pounds Linguine
2 pounds Bay scallops
1 tablespoon Lemon juice
½ teaspoon Freshly ground black pepper
6 good-sized portions.

Directions

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; 16⅗ 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@....

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@... (MRS LYNN P THOMAS) on Jan 20, 1998

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