LINGUINE WITH BAY SCALLOPS AND PANCETTA

Linguine With Bay Scallops And Pancetta image

Provided by Florence Fabricant

Time 30m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

12 ounces fresh spinach linguine
2 tablespoons extra-virgin olive oil
2 ounces finely minced pancetta
2 cloves garlic, minced
1 cup finely chopped fresh or canned plum tomatoes
3/4 pound bay scallops
Salt and ground black pepper

Steps:

Start bringing a large pot of water to a boil for the linguine.
Meanwhile, heat the oil in a heavy skillet. Add the pancetta and saute a few minutes, until it begins to brown. Stir in the garlic, then add the tomatoes. Cook a few minutes, until the tomatoes start to thicken.
Stir in scallops and cook till they start to show signs of cracking. Add salt and pepper. Remove from heat.
Throw a couple of teaspoons of salt into the pot of water, add the linguine and cook about three minutes. Drain thoroughly, then add the linguine to the skillet with the scallops. Toss ingredients and serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 14 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 536 milligrams, Sugar 3 grams, TransFat 0 grams