Basil-scallop linquine (part 1 of 2)

Yield: 6 servings

Measure Ingredient
\N \N Dottie Cross TMPJ72B
1 tablespoon Olive oil
2 mediums Cloves garlic
\N \N Crushed
2 \N Shallots -- minced
2 tablespoons Minced fresh basil or
2 teaspoons Dried basil leaves --
\N \N Crushed
2 tablespoons Minced Italian parsley
\N \N 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
\N \N Linguine or spaghetti
1 pounds Sea scallops
1 pack (9 oz.) frozen artichoke
\N \N Hearts -- thawed
2 tablespoons Pine nuts
\N \N Fresh Italian parsley
\N \N Or basil (optional)

Directions are in part 2 of this two-part recipe set. ENJOY! Recipe By :

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