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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Linguine with Bay Scallops and Lemon
Linguine with Bay Scallops and Lemon
(Linguine con Capesante e Limone)
 
 
Ingredients:
 
7 tablespoons extra-virgin olive oil, divided
1 cup fresh breadcrumbs
3/4 teaspoon dried crushed red pepper
12 ounces tagliarini or linguine
12 ounces bay scallops, patted dry
3/4 cup minced shallots (about 3 large)
1/4 cup dry white wine
1/4 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons (1/4 stick) butter
1/4 cup chopped fresh chervil or Italian parsley
 
Directions:
 
Heat 1 tablespoon olive oil in large nonstick skillet over medium heat.

Add breadcrumbs and stir until golden, about 5 minutes.

Stir in red pepper.

Transfer to bowl; reserve skillet.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1 cup pasta cooking liquid.

Return pasta to pot.

Heat 3 tablespoons olive oil in reserved skillet over high heat.

Add scallops; sprinkle with salt and pepper.

Saute until browned, about 1 minute.

Transfer scallops to pot with pasta.

Add shallots to skillet; saute 3 minutes.

Add wine and lemon juice; boil, scraping up browned bits.

Add lemon sauce, 3 tablespoons olive oil, and butter to pasta.

Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if needed.

Mix in half of breadcrumb mixture.

Transfer pasta to bowl.

Sprinkle with remaining crumb mixture, then chervil. Serves 4.
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