Basil-scallop linquine (part 1 of 2)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dottie Cross TMPJ72B | ||
| 1 | tablespoon | Olive oil |
| 2 | mediums | Cloves garlic |
| Crushed | ||
| 2 | Shallots -- minced | |
| 2 | tablespoons | Minced fresh basil or |
| 2 | teaspoons | Dried basil leaves -- |
| Crushed | ||
| 2 | tablespoons | Minced Italian parsley |
| Salt | ||
| ¼ | teaspoon | Crushed red pepper flakes |
| ⅛ | teaspoon | Ground black pepper |
| 1 | can | (16 oz.) whole tomatoes |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Tomato paste |
| 1 | tablespoon | Vegetable oil |
| 1 | pack | (8 oz.) whole wheat |
| Linguine or spaghetti | ||
| 1 | pounds | Sea scallops |
| 1 | pack | (9 oz.) frozen artichoke |
| Hearts -- thawed | ||
| 2 | tablespoons | Pine nuts |
| Fresh Italian parsley | ||
| Or basil (optional) | ||
| -INGREDIENTS | ||
Directions
Directions are in part 2 of this two-part recipe set. ENJOY! Recipe By :