Spicy scallop linguine

Name: Spicy scallop linguine
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp tomato paste; 1 tsp red pepper flakes; 4 cloves garlic, finely chopped; 450 g dried linguine noodles; 450 g cherry tomatoes, halved; 450 g bay scallops; Handful fresh basil, chopped

Robert Gonzal @robert

Vancouver BC

Our local supermarket's been putting scallops on sale a lot lately, and as a result, I'm cooking with them a lot more. This is okay, because I love 'em. Especially in this super-quick, super-delicious pasta. Quick tip: if using frozen scallops, first soak them in milk for 30 minutes to remove any fishy smell. Just be sure to rinse them thoroughly afterward.

Robert Gonzal @robert

Saved

Ingredients

15 minutes

4 servings

3 tbsptomato paste
1 tspred pepper flakes
4 clovesgarlic, finely chopped
450 gdried linguine noodles
450 gcherry tomatoes, halved
450 gbay scallops
Handfulfresh basil, chopped

Saved

Steps

15 minutes

1

Add 1/3 cup of extra virgin olive oil to a large pan on medium-high heat. Add the tomato paste and pepper flakes and fry for 3 minutes. Add the garlic and continue frying another 1 minute.
2

Drop your noodles into a large pot of boiling salted water and cook according to package instructions.
3

Add the tomatoes to the pan and let them cook until they start to wilt and release their juice, about 5 minutes. Add the scallops and continue simmering for another 5 minutes. The sauce should emulsify and thicken a bit. Check the seasoning and add salt and pepper to taste.
4

Drag the noodles into the pan of sauce and toss to combine. Garnish with the chopped basil.