Basil-scallop linquine (part 2 of 2)

Yield: 6 servings

Measure Ingredient
\N \N Dottie Cross TMPJ72B

1. In a 3-qt. saucepan over medium heat, heat 1 tablespoon olive oil.

When oil is hot, ad garlic and shallots. Cook, stirring constantly with a wooden spoon until garlic and shallots are tender but not brown. Remove from heat. 2. Add basil, parsley, 1 tsp Remove from heat and set aside. 6. Drain cooked linguine thoroughly. Place on a large serving platter. Spoon tomato mixture over pasta. Toss gently until thoroughly combined. Sprinkle with toasted pine nuts and garnish with fresh Italian parsley. Makes 6 servings. Nutrient AnalysisPer Serving: 307 calories, 6 grams fat, 25 mg cholesterol, 315 mg sodium. Source: The New McCall's Cooking School Reformatted by: CLM, HCPM52C

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