Old Bear's Linguine with Scallops in Red Sauce

The brilliant red tomato sauce, with a touch of spirit from red wine
and crushed pepper, dresses up pasta with ease--a perfect setting
for fresh scallops (or shrimp).  Choose a nice red wine that you
will want to drink with the meal.

1     Tbsp plus 1 tsp olive oil
1     large onion, chopped
1-3   cloves garlic, minced or pressed
1/2   cup dry red wine, such as Zinfandel or Chianti
1     can (28oz) chopped tomatoes in puree
2     tsp dried basil
1/2   tsp crushed red pepper
--    salt and freshly ground black pepper

12    oz dry linguine

1 1/4 lbs bay scallops or medium shrimp or fish
      (if shrimp, they should be peeled, deveined and coarsely chopped)

--    shredded or grated parmesan cheese (optional)

Bring a large pot of water to a boil.  Meanwhile, heat 1 tablespoon of
the olive oil in a medium saucepan over medium-high heat.  Add the
onion and garlic and saute until soft, about 5 minutes.  Stir in the
tomatoes in puree, the basil, and the crushed red pepper, return to a
boil and cook 5 minutes, stirring occasionally.

Meanwhile add the remaining teaspoon of olive oil and 1/2 teaspoon salt
to the boiling water.  Stir in the linguine and cook, stirring
occassionally, until al dente (about 10 minutes).

Add the scallops (or chopped shrimp) and 1/2 teaspoon pepper to the
tomato mixture.  Reduce heat to medium and cook, stirring frequently,
until the shellfish is cooked through (about 2 minutes).  Taste the
sauce for seasoning.

Drain the pasta and transfer to a large bowl.  Add the red sauce and
toss well.  Divide the pasta and sauce among 4 dinner plates and
sprinkle with parmesan cheese, if desired.


Adapted by oldbear@arctos.com from
Simply Seafood, Vol. 4, No. 1 (Winter 1994)
Waterfront Press Company
1115 NW 46th Street
Seatle, Washington 98107