Recipe of Favorite Linguine with bay scallops, bacon, and tomatoes

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, linguine with bay scallops, bacon, and tomatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

What wines go with Linguine with Bay Scallops, Fennel, and Tomatoes? Bacon and scallops are tossed with linguine pasta, white wine, and garlic in this quick and tasty pasta dinner good enough for guests. This recipe for Bay Scallop Linguine with white wine and parsley is just the answer. Bay Scallop Chowder Recipe - Creamy Scallop and Bacon Soup.

Linguine with bay scallops, bacon, and tomatoes is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Linguine with bay scallops, bacon, and tomatoes is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook linguine with bay scallops, bacon, and tomatoes using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Linguine with bay scallops, bacon, and tomatoes:

1. Make ready 6 slices bacon
2. Make ready 450 g dry linguine
3. Prepare 4 cloves garlic, thinly sliced
4. Get 1/2 tsp red pepper flakes
5. Make ready 1 tbsp tomato paste
6. Get 340 g bay scallops
7. Take 300 g cherry tomatoes
8. Make ready Juice of 1/2 lemon
9. Take 1 tbsp unsalted butter
10. Get Handful fresh Italian parsley, roughly chopped

Cut tomatoes and basil into thin strips; set aside. Rinse scallops with running cold water to remove sand from crevices; pat dry with paper towels. Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers.

Instructions to make Linguine with bay scallops, bacon, and tomatoes:

1. Fry the bacon in a pan. Once the slices are crisp, set them aside on a paper-towel lined plate to drain.
2. Drop the pasta into a large pot of boiling salted water.
3. Add a splash of olive oil to a large pan on medium-high heat. Add the garlic and fry for about 1 minute until fragrant. Add the pepper flakes and tomato paste and continue frying another 2 minutes.
4. Add the scallops and tomatoes to the pan. Squeeze in the lemon juice and stir to combine. Let simmer for 2 to 3 minutes until the scallops are cooked through and the tomatoes are just starting to blister. Turn off the heat and stir in the butter. Add a pinch of salt and a few grinds of black pepper.
5. Your pasta should be just about cooked by this time. Drag the noodles and a little cooking water into the pan of sauce. Roughly chop up the bacon you cooked earlier and add it to the sauce, along with the parsley. Give everything a good toss, then serve.

Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers. The full flavor of the clams and the acidity of the tomatoes are best with a straightforward, acidic white wine. The classic French shellfish wine is. Linguine with Clams, Bacon and Tomatoes.

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