Linguini W/ Scallop, Pancetta And Vodka

• Makes 6 to 8
• 24 medium sized sea scallops
• 6 slices 1/4 inch slice pancetta
• 1 small yellow onion chopped
• 10 cups fresh plum tomatoes pureed
• 3 anchovies
• 2 cloves garlic minced
• 1/4 cup olive oil
• pinch of red pepper flakes to taste
• 1/2 cup unflavored vodka
• 1 cup heavy cream
• salt and pepper to taste
• oregano and basil to taste
• 2 lbs linguini
• 3/4 cup pecorino romano

1. Chop the pancetta, garlic, anchovies (optional), and onion together; transfer to heavy skillet with half the olive oil and cook over medium heat until golden brown. Toss the scallops in and sear for two minutes then remove. Scallops should be rare when they come out, just flavored from the searing.
2. Add the tomatoes and simmer for 30 minutes; add the vodka and simmer for another 10 minutes. Finish with the heavy cream and simmer for a few more minutes. Salt and pepper, oregano and basil to taste.
3. Cook the pasta al dente; drain; reserve a cup of the pasta water; toss the pasta in the sauce and add a touch of water if needed to keep wet. Add the scallops and cook with the pasta for about two minutes or so in the sauce and remove to a platter and sprinkle the cheese. Eat and enjoy
4. Chef's Secret: Use a good vodka - one you would like to drink, a good Italian plum tomato, don't overcook the pasta - it goes back in the hot sauce.

scallops, pancetta, onion, fresh plum tomatoes, anchovies, garlic, olive oil, red pepper, unflavored vodka, heavy cream, salt, oregano, linguini, pecorino romano

Taken from www.epicurious.com/recipes/member/views/linguini-w-scallop-pancetta-and-vodka-50047541 (may not work)