LINGUINE CON CANESTRELLI, POMODORO E BASILICO (with bay scallops, cherry tomatoes and basil, for six)
1 pound linguine
4 tablespoons olive oil
4 garlic cloves, crushed
1 tablespoon minced shallot
½ teaspoon hot red pepper flakes
2 cups cherry or grape tomatoes, halved
salt and freshly ground black pepper
18 fresh basil leaves, quartered
1 pound bay scallops, rinsed under cold water and patted dry thoroughly with paper towels
2 tablespoons minced Italian flat-leaf parsley
4 minced mint leaves
½ cup boiling water from the pasta pot
- Bring a large pot of water to a boil.
- Meanwhile, in a large pan, heat the olive oil, stir in the garlic, shallots and red pepper flakes and sauté over medium-high heat. As soon as the garlic begins to sizzle, add the tomatoes. Season with salt and pepper and cook until the tomatoes have softened, 4 to 5 minutes for grape tomatoes, longer for plum tomatoes.
- When the tomatoes are ready, add about 2 tablespoons salt to the boiling pasta water, add the linguine, and stir until the strands are submerged. Cook until al dente (9 to 10 minutes from after the water returns to a boil).
- Shred the basil leaves and add them to the pan with the tomatoes. Raise the heat to high, add the scallops and cook for about 1 minute, stirring a few times, until the scallops turn a flat white. Turn off the heat.
- Drain the pasta the moment it is done, add it to the scallop along with the parsley and mint. Toss and thin with a little boiling pasta water if necessary to loosen the sauce. Serve at once.
adapted from Guiliano Hazan, Thirty Minute Pasta