Grilled Scallops and Squid Ink Linguine Puttanesca
Grilled Scallops and Squid Ink Linguine Puttanesca
Grilled Scallops and Squid Ink Linguine Puttanesca
Directions
Purée tomatoes in blender, then set aside.
Heat one tablespoon of olive oil in saucepan over medium heat and add anchovies, garlic, and chili flakes. Cook for 1-2 minutes.
Whisk in puréed tomatoes, olives, basil, capers, and parsley. Simmer for 8-10 minutes.
Drizzle one tablespoon of olive oil on scallops then season with Italian seasoning, salt, and pepper. Cook on high heat area of the grill for 1-2 minutes per side to char, then reserve.
Heat linguine in boiling water for one minute to release starch so sauce will stick to noodles. Toss pasta in sauce then portion into four pasta bowls.
Top with charred scallops, then garnish with shaved Parmesan.
