Basil-scallop linquine (part 2 of 2)

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dottie Cross TMPJ72B

1. In a 3-qt. saucepan over medium heat, heat 1 tablespoon olive oil.
When oil is hot, ad garlic and shallots. Cook, stirring constantly
with a wooden spoon until garlic and shallots are tender but not
brown. Remove from heat. 2. Add basil, parsley, 1 tsp Remove from
heat and set aside. 6. Drain cooked linguine thoroughly. Place on a
large serving platter. Spoon tomato mixture over pasta. Toss gently
until thoroughly combined. Sprinkle with toasted pine nuts and
garnish with fresh Italian parsley. Makes 6 servings. Nutrient
AnalysisPer Serving: 307 calories, 6 grams fat, 25 mg cholesterol,
315 mg sodium. Source: The New McCall's Cooking School Reformatted
by: CLM, HCPM52C
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