Linguine With Bay Scallops And Pancetta

Ingredients

• 12 ounces fresh spinach linguine
• 2 tablespoons extra-virgin olive oil
• 2 ounces finely minced pancetta
• 2 cloves garlic, minced
• 1 cup finely chopped fresh or canned plum tomatoes
• ¾ pound bay scallops
• Salt and ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    502 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 23 grams protein; 29 milligrams cholesterol; 434 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Start bringing a large pot of water to a boil for the linguine.
2. Meanwhile, heat the oil in a heavy skillet. Add the pancetta and saute a few minutes, until it begins to brown. Stir in the garlic, then add the tomatoes. Cook a few minutes, until the tomatoes start to thicken.
3. Stir in scallops and cook till they start to show signs of cracking. Add salt and pepper. Remove from heat.
4. Throw a couple of teaspoons of salt into the pot of water, add the linguine and cook about three minutes. Drain thoroughly, then add the linguine to the skillet with the scallops. Toss ingredients and serve.