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Basil - Scallop Linguine - Diabetic Friendly Recipe

Ingredients

How to make it

  • 1)In a 3-quart saucepan over medium heat, heat 1 tablespoon olive oil. When oil is hot, add 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 teaspoon salt, the red pepper flakes, black pepper, tomatoes, wine and tomato paste to mixture in saucepan. Return to heat and bring mixture to boiling, stirring to break up large pieces of tomato. Cover, reduce heat and simmer 20 minutes.
  • 3)In a 4-quart saucepan, bring 3 quarts water, 2 teaspoons salt and 1 tablespoon vegetable oil to a rolling boil. Add linguine; stir to separate strands. Cover saucepan until water returns to boiling. Uncover and cook linguine 8 to 10 minutes or until tender.
  • 4)While linguine cooks, place scallops in a colander; rinse under cold water. Drain thoroughly; cut each scallop in half crosswise. Add scallops and artichoke hearts to tomato mixture. Cook 5 minutes or until scallops are tender and artichokes are hot. Set aside.
  • 5)Place pine nuts in a small skillet over moderately high heat. ( It is not necessary to add oil to the skillet.) Cook, stirring constantly, until pine nuts turn a light golden brown. 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 tossed pine nuts and garnish with fresh Italian parsley. Makes 6 servings.
  • Nutritional Values: Calories per serving: 307, Protein: 21g, Carbohydrate: 40g, Fat: 6g, Cholesterol: 25mg, Sodium: 315mg
  • Note: If you use the Dreamfields the Nutrition Values will change.
  • Less Waste, More Paste:
  • Many recipes call for a few tablespoons of tomato paste. Instead of throwing out what's left in the can or placing the tomato paste in the refrigerator and forgetting it's there, spoon the remaining tomato paste into the individual compartments of an ice cube tray. Freeze until solid; remove each piece and place in a plastic bag. Thaw when ready to use.
  • Note: This is a Diabetic Friendly Recipe.
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Reviews & Comments 8

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  • coubay 14 years ago
    Yum sounds wonderful, I will have to try and convert it to be Fructose Friendly.
    so of course Garlic infused oil. No artichokes (I hope that wont lessen the dish), Wheat and Brown rice flour free pasta.
    Would omitting the white wine be ok or would red wine instead of white be ok?
    And of course with the tomatoe paste in it the day we have it will have to be a fruitless day. sigh, but it will be worth it I think.
    Sorry for the ramble thinking about conversion as I type. LOL
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    " It was excellent "
    terryr ate it and said...
    Wow, does this sound good!!!!!
    Thanks much!!
    TerryR
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    " It was excellent "
    a1patti ate it and said...
    What time is dinner? ^5!!
    Was this review helpful? Yes Flag
    " It was excellent "
    maureenlaw ate it and said...
    Love the tomato paste idea too!
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    " It was excellent "
    maureenlaw ate it and said...
    Love scallops and this looks delicious! 5++++
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    " It was excellent "
    gourmetana ate it and said...
    Oh my goodness... I absolutely love this one! I have a passion for scalops and also for linguine, love the texture. I will try this very very soon. The addition of step by step photos is great, thank you :) 5 forks
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    " It was excellent "
    momo_55grandma ate it and said...
    fine recip[e Ed gotta luv it high5 great for the family
    Was this review helpful? Yes Flag
    " It was excellent "
    elgourmand ate it and said...
    Lookin good Ed. Can't always get scallops here but I see them now and then. Next time, I'll pounce on a package and give this a go. RJ
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spinach1948 Dorchester-Boston, MA

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