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Linguine with bay scallops, bacon, and tomatoes
Linguine with bay scallops, bacon, and tomatoes

Before you jump to Linguine with bay scallops, bacon, and tomatoes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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In order to see results, it is definitely not essential to drastically change your eating habits. Even more important than wholly altering your diet is just simply substituting healthy eating choices whenever you can. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds get used to the change. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to linguine with bay scallops, bacon, and tomatoes recipe. To make linguine with bay scallops, bacon, and tomatoes you need 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Linguine with bay scallops, bacon, and tomatoes:
  1. Use 6 slices bacon
  2. Use 450 g dry linguine
  3. Provide 4 cloves garlic, thinly sliced
  4. Prepare 1/2 tsp red pepper flakes
  5. Provide 1 tbsp tomato paste
  6. Take 340 g bay scallops
  7. Provide 300 g cherry tomatoes
  8. Provide Juice of 1/2 lemon
  9. Use 1 tbsp unsalted butter
  10. Take Handful fresh Italian parsley, roughly chopped
Instructions to make Linguine with bay scallops, bacon, and tomatoes:
  1. Fry the bacon in a pan. Once the slices are crisp, set them aside on a paper-towel lined plate to drain.
  2. Drop the pasta into a large pot of boiling salted water.
  3. Add a splash of olive oil to a large pan on medium-high heat. Add the garlic and fry for about 1 minute until fragrant. Add the pepper flakes and tomato paste and continue frying another 2 minutes.
  4. Add the scallops and tomatoes to the pan. Squeeze in the lemon juice and stir to combine. Let simmer for 2 to 3 minutes until the scallops are cooked through and the tomatoes are just starting to blister. Turn off the heat and stir in the butter. Add a pinch of salt and a few grinds of black pepper.
  5. Your pasta should be just about cooked by this time. Drag the noodles and a little cooking water into the pan of sauce. Roughly chop up the bacon you cooked earlier and add it to the sauce, along with the parsley. Give everything a good toss, then serve.

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