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Hopefully the thing concerning the guidelines for natural living above adds and opens perception for mothers about the importance of healthy living. Now is the time to return to the linguine with bay scallops, bacon, and tomatoes recipe that you've got been ready for. You can have linguine with bay scallops, bacon, and tomatoes using 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Linguine with bay scallops, bacon, and tomatoes:
- Get 6 slices of bacon.
- Prepare 450 g of dry linguine.
- You need 4 cloves of garlic, thinly sliced.
- Prepare 1/2 tsp of red pepper flakes.
- Get 1 tbsp of tomato paste.
- You need 340 g of bay scallops.
- You need 300 g of cherry tomatoes.
- Prepare of Juice of 1/2 lemon.
- Use 1 tbsp of unsalted butter.
- Take Handful of fresh Italian parsley, roughly chopped.
Instructions to make Linguine with bay scallops, bacon, and tomatoes:
- Fry the bacon in a pan. Once the slices are crisp, set them aside on a paper-towel lined plate to drain..
- Drop the pasta into a large pot of boiling salted water..
- 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..
- 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..
- 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..
Meanwhile, place a large fry pan over medium heat. Linguine with Clams, Bacon, and Tomato. Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. This recipe serves them on a bed of nutty, brown butter and lemon-spiked linguine. It might go without saying, but opt for the larger sea scallops here as opposed to smaller bay scallops." Add the linguine and cook as the label directs.
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