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 Tablespoon olive oil
1 large onion, chopped
1 to 3 cloves garlic, minced or pressed
1/2 cup dry red wine, such as Zinfandel or Chianti
1 can chopped tomatoes in puree (28 ounces)
2 teaspoons dried basil
1/2 teaspoon crushed red pepper
-- -- salt and freshly ground black pepper
12 ounces linguine (12 ounces dry weight)
1 teaspoon olive oil
1/2 teaspoon salt
1 ¼ pounds 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 boiling water. Stir in the linguine and cook, stirring occasionally, 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 The Old Bear <firstname.lastname@example.org>
Simply Seafood, Vol. 4, No. 1 (Winter 1994)
Waterfront Press Company