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
<oldbear@arctos.com>
From:
Simply Seafood, Vol. 4, No. 1 (Winter 1994)
Waterfront
Press Company