BASIL-SCALLOP LINGUINE WITH ARTICHOKES

Basil-Scallop Linguine With Artichokes image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. As long as you like tomatoes with your scallops and you crave artichokes, this recipe should delight. The red pepper flakes should add a subtle zing, while the dry white wine (or dry sherry) should mellow out the sauce. The pine nuts will make it seem gourmet. Note to new cooks: always use Italian flat-leaf parsley when cooking, the curly stuff is great for garnishing, but it tastes bitter. I must try this recipe!

Provided by KateL

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
2 shallots, minced
2 tablespoons fresh basil leaves, minced
2 tablespoons fresh flat-leaf Italian parsley, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fresh ground black pepper
16 ounces tomatoes (1 can)
1/2 cup dry white wine
2 tablespoons tomato paste
1 lb linguine or 1 lb spaghetti
1 tablespoon vegetable oil
1 lb sea scallops
10 ounces frozen artichokes, thawed and rinsed
2 tablespoons pine nuts

Steps:

Start boiling a large pot of boiling water for pasta.
In a medium saucepan over medium heat, heat olive oil (1-2 minutes). Add garlic and shallots and cook, stirring constantly with a wooden spoon, until they are tender but not browned, about 2-3 minutes. Remove from heat.
Add basil, parsley, salt and red pepper flakes, black pepper, tomatoes (with juice), wine, and tomato paste to saucepan. Return to heat and bring to a boil, stirring to brreak up large pieces of tomatoes.
Cover, reduce heat, and simmer for 20 minutes. (The sauce may be made a day ahead and refrigerated, the flavors will continue to meld together and make you look like a gourmet cook. Just reheat when ready to serve.).
Cook linguine with 2 teaspoons of salt and vegetable oil in a large pot of boiling water, according to package directions (for medium linguine, usually 9-10 minutes after water returns to full boil).
While pasta cooks, place scallops in a colander and rinse in cold water. Drain thoroughly and cut each in half crosswise.
Add scallops and artichokes to sauce and cook 5 minutes or until scallops are tender and artichokes are hot. Set aside until serving.
Place pine nuts in a small skillet over moderately high heat and toast in the pan -- DO NOT ADD OIL. Set aside until serving.
Drain pasta and place on a large serving platter or plates. (I recommend using individual pasta bowls, it will feel more "Italian.").
Spoon scallop-artichoke-tomato mixture on top of pasta and toss gently (although I generally never toss, I prefer a prretty presentation and I like to keep the tastes of sauce and pasta distinct).
Sprinkle with pine nuts and more parsley. Serve immediately.
To look like a gourmet, serve with a very light Italian white wine, like Gavi or Pino Grigio.