Linguine With Bay Scallops And Pancetta
Published December 9, 1995
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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
¾ pound bay scallops
Salt and ground black pepper
Nutritional analysis per serving (4 servings)
69 grams carbs; 30 milligrams cholesterol; 500 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 3 grams fiber; 536 milligrams sodium; 24 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start bringing a large pot of water to a boil for the linguine.
- Step 2
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.
- Step 3
Stir in scallops and cook till they start to show signs of cracking. Add salt and pepper. Remove from heat.
- Step 4
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.
Private Notes
Comments
Delicious! Halved the pasta (so doubled the sauce, really) to make for two. Added an extra garlic clove because, you know, garlic. Added a few red pepper flakes. Tomatoes of choice were (was?) a 14 oz can of petit diced tomatoes. Made the sauce separately, tossed in the pasta. Cooked the scallops in their own pan of salted butter for a couple of minutes. Threw them on top of the pasta, added some chopped parsley for brightness. Would definitely make this again!!
Cooking the scallops by throwing in the sauce basically boiled the scallops. Next time I will saute the scallops separately. Added some red pepper flakes
Very tasty, although made a few tweaks. Followed others' advice by cooking the scallops separately (in a little olive oil and salted butter) and then adding back to the sauce at the end. Used guanciale instead of pancetta. Used both a medium shallot and a clove of garlic, and added a splash of white wine. Substituted dry plain linguini and added some spinach to the sauce, cooking just long to wilt the leaves before adding the scallops and pasta.
I like the dash of red pepper flake comment. You could also add chopped kale or spinach at the end to get more color and veggies in the dish.
Very tasty, although made a few tweaks. Followed others' advice by cooking the scallops separately (in a little olive oil and salted butter) and then adding back to the sauce at the end. Used guanciale instead of pancetta. Used both a medium shallot and a clove of garlic, and added a splash of white wine. Substituted dry plain linguini and added some spinach to the sauce, cooking just long to wilt the leaves before adding the scallops and pasta.
@Brant. In other words, you made a different dish with your scallops.
Delicious! Halved the pasta (so doubled the sauce, really) to make for two. Added an extra garlic clove because, you know, garlic. Added a few red pepper flakes. Tomatoes of choice were (was?) a 14 oz can of petit diced tomatoes. Made the sauce separately, tossed in the pasta. Cooked the scallops in their own pan of salted butter for a couple of minutes. Threw them on top of the pasta, added some chopped parsley for brightness. Would definitely make this again!!