Linguine with Artichokes and Scallops
There are still a few glimmers of spring in the air, despite the heat and humidity outside, I refuse to call it summer since it is only the beginning of May. This only being my second spring in Charleston I am still nostalgic for the seasonal vegetables in Rome, the artichokes, mainly, which can be found here and are tasty, but too expensive to use for something like a pasta, we usually eat them on their own either steamed or alla Romana.
I have used canned artichokes or their marinated friends, and after a difficult search finally found frozen artichokes, I guess Charlestonians don’t use a lot of artichokes because I had to go to 4 grocery stores before I was able to find them. Aside from frozen peas and spinach for some recipes, I really try to stick with fresh vegetables, but artichokes are a welcome addition to this list. Though they aren’t much cheaper than fresh artichokes, they have already been cleaned taking a laborious and messy step out of the cooking process.
Linguine with Artichokes and Scallops
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, peeled and left whole
- 1/2 a package of frozen artichoke hearts, thawed
- 1 cup dry white wine
- 1 cup fresh cherry or grape tomatoes
- 1/4 lb of bay scallops
- 1/2 lb of linguini
- salt for pasta water
- 1/4 cup chopped flat-leafed parsley
Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the artichoke hearts and the white wine. Sauté artichoke hearts for about five minutes, until the wine has evaporated, lower heat to medium and add the tomatoes.
In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. Add the scallops to the sauce at this time, you only need to cook them for a few minutes, they will become tough if cooked for too long.
When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Toss with chopped parsley and serve immediately.
One Year Ago: Fish Tacos, Pizza di Collards, Roasted Asparagus with Fried Eggs, Okra Masala Stew over Couscous, & Refrigerator Noodle Creation
Italicious 