Basil-scallop Linquine (part 2 Of 2) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Dottie Cross TMPJ72B,
Directions:
1. In a 3-qt. saucepan over medium heat, heat 1 tablespoon olive oil.
When oil is hot, ad garlic and shallots. Cook, stirring constantly
with a wooden spoon until garlic and shallots are tender but not
brown. Remove from heat. 2. Add basil, parsley, 1 tsp Remove from
heat and set aside. 6. Drain cooked linguine thoroughly. Place on a
large serving platter. Spoon tomato mixture over pasta. Toss gently
until thoroughly combined. Sprinkle with toasted pine nuts and
garnish with fresh Italian parsley. Makes 6 servings. Nutrient
AnalysisPer Serving: 307 calories, 6 grams fat, 25 mg cholesterol,
315 mg sodium. Source: The New McCalls Cooking School Reformatted
by: CLM, HCPM52C
Recipe By :
Source from luhu.jp
When oil is hot, ad garlic and shallots. Cook, stirring constantly
with a wooden spoon until garlic and shallots are tender but not
brown. Remove from heat. 2. Add basil, parsley, 1 tsp Remove from
heat and set aside. 6. Drain cooked linguine thoroughly. Place on a
large serving platter. Spoon tomato mixture over pasta. Toss gently
until thoroughly combined. Sprinkle with toasted pine nuts and
garnish with fresh Italian parsley. Makes 6 servings. Nutrient
AnalysisPer Serving: 307 calories, 6 grams fat, 25 mg cholesterol,
315 mg sodium. Source: The New McCalls Cooking School Reformatted
by: CLM, HCPM52C
Recipe By :
Source from luhu.jp