Surprise guests — and yourself — with this sophisticated, restaurant-worthy dish. Long elegant strands of pasta marry best with this smooth tomato sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
- 1 can (28 oz/ 796 ml) plum tomato
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic thinly sliced
- 1 stalk basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon granulated sugar
- 1 pinch saffron threads
- 1/4 cup whipping cream
- 12 oz 375 gm linguine
- 12 oz 375 gm spaghetti
- 4 bay scallops
- 8 colossal shrimp peeled and deveined
Drain tomatoes, reserving liquid; chop coarsely. Set aside.
In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; fry garlic until light golden and fragrant, 1 minute.
Stir in tomatoes, reserved tomato liquid, basil, 3/4 tsp (4 mL) of the salt, half of the pepper, the sugar and saffron; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until spoon drawn across bottom of pan leaves space that fills in slowly, about 35 minutes.
Stir in cream; discard basil. Puree in blender until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days or freeze for up to 1 month.)
Meanwhile, alternately thread 1 scallop and 2 shrimp onto each of 4 small metal or soaked wooden skewers. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until shrimp are pink and scallops are firm, about 8 minutes.
Meanwhile in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add sauce; toss to coat. Serve each topped with skewer.
Nutritional facts <b>Per Serving:</b> about
- Sodium 1321 mg
- Protein 32 g
- Calories 590.0
- Total fat 19 g
- Cholesterol 128 mg
- Saturated fat 5 g
- Total carbohydrate 74 g
- Iron 51.0
- Folate 87.0
- Calcium 13.0
- Vitamin A 11.0
- Vitamin C 48.0