Linguine & Zucchini with Bay scallops and Bagna Cauda Sauce

OK, so we use a cup of whipping cream in this one, but is is not nearly as heavy as an Alfredo sauce and its got lots of veggies, so just keep calm.
Takes only 15 minutes to prep.

Yield:
Serves 4
Category:
Pasta
Cuisine:
Italian
Prep Time:
15 min
Cooking Time:
15 min
Total Time:
30 min

INGREDIENTS:

  • 3 garlic cloves, minced
  • 4 flat anchovy fillets, rinsed, patted dry, and minced
  • 3 tablespoons extra-virgin olive oil
  • 1 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • 400 g linguine
  • l zucchini, cut into 1/8-inch matchsticks
  • 24 cherry tomatoes, halved (yellow and red, if you can find them)
  • 2 tablespoons parsley
  • 450 g bay scallops
  • 6 green onions, cut into thin rings.

DIRECTIONS:

  1. Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lemon juice and season with salt and pepper. Set aside.
  2. In a medium fry-pan, saute the tomato halves, green onions, zucchini and parsley. After 5 minutes, add the bay scallops and continue for about 3 minutes until scallops are done.
  3. Meanwhile, cook the linguine in a pasta pot of well-salted boiling water until al dente.
  4. Drain the pasta, reserving a little water to thin the sauce if needed, then toss with sauce and the tomato/scallop pan. Warm everything up for a minute or two, grate a bit of Parmesan or pecorino over it, drizzle some finishing olive oil over it. Serve and enjoy.

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