Linguine With Bay Scallops And Pancetta

• 12 ounces fresh spinach linguine
• 2 tablespoons extra-virgin olive oil
• 2 ounces finely minced pancetta
• 2 cloves garlic, minced
• 1 cup finely chopped fresh or canned plum tomatoes
• 3/4 pound bay scallops
• Salt and ground black pepper

1. Start bringing a large pot of water to a boil for the linguine.
2. Meanwhile, heat the oil in a heavy skillet.
3. Add the pancetta and saute a few minutes, until it begins to brown.
4. Stir in the garlic, then add the tomatoes.
5. Cook a few minutes, until the tomatoes start to thicken.
6. Stir in scallops and cook till they start to show signs of cracking.
7. Add salt and pepper.
8. Remove from heat.
9. Throw a couple of teaspoons of salt into the pot of water, add the linguine and cook about three minutes.
10. Drain thoroughly, then add the linguine to the skillet with the scallops.
11. Toss ingredients and serve.

fresh spinach linguine, extravirgin olive oil, pancetta, garlic, tomatoes, bay scallops, salt

Taken from cooking.nytimes.com/recipes/810 (may not work)