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Scallop and Pine Nut Sauce with Spaghettini and Basil

List of Ingredients

1 pound bay scallps
1/4 cup olive oil, preferably extra-virgin
2 medium garlic cloves, minced
1/3 cup pine nuts (pignoli)
2 tablespoon plus 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound spaghettini
1 stick (1/4 pound) unsalted butter, melted
3/4 cup packed fresh basil leaves, coarsely chopped


Recipe

1. Wash the scallops. Remove the tough tendon on the side and dry well on paper towels.
2. In a large saucepan or flameproof casserole, heat the oil. Add the galric and cook over moderately low heat until softened but not browned, about 3 minutes. Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 mintutes. Remove the sauce from the heat and season with 1/2 teaspooon of the salt and pepper.
3. Bring a large pot of water to a boil. Add the remaining 2 tablespoons salt and the spaghettini. Cook until the pasta is just tender to the bite, 8 to 10 minutes.
4. Meanwhile, add the scallops to the garlic and pine nut sauce. Cook over high heat, tossing frequently, until the scallops are just opaque throughout, 2 to 3 minutes. Remove from the heat and season with an additional pinch of salt and pepper.
5. Drain the spaghettini, add to the scallops and toss. Add the buttr and basil and toss again. Serve hot.
Food and Wine Annual 1986