Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
Photo by © Melanie Acevedo

Ingredients

  • Salt
  • ¾ pound linguine
  • ½ cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
  • Scant ½ teaspoon dried red-pepper flakes
  • ¼ cup pine nuts
  • 6 tablespoons chopped fresh parsley
  • 6 cloves garlic, minced
  • + 2 more ingredients
    • 1 ½ pounds sea scallops
    • 6 tablespoons olive oil

1. Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 8 minutes. 2.In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. 3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately...

View full recipe at My Recipes

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