Fresh oregano





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

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Linguine with Bay Scallops and Lemon
Linguine with Bay Scallops and Lemon
(Linguine con Capesante e Limone)
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
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.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex