Ingredients
4
4 servings
- •1 pound linguine pasta
- •3 tablespoons olive oil, divided
- •1 pound grape tomatoes
- •0.33 cup dry white wine
- •0.25 cup sliced pitted Kalamata olives
- •0.25 teaspoon crushed red pepper flakes
- •salt and freshly ground black pepper to taste
- •1 pound bay scallops, rinsed and patted dry
- •3 cloves garlic, minced
- •1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
- Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
- Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.
Nutritional Facts
Per 4 servings
- Calories: 664
- Carbohydrate: 93g
- Fat: 16g
- Fiber: 5g
- Protein: 35g
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