scallop and chorizo pasta

Ingredients

• Servings: 8
• 1 (8 ounce) package uncooked linguine pasta
• 4 teaspoons olive oil, divided
• 6 ounces chorizo sausage, cut into chunks
• 1 pound scallops
• salt and ground black pepper to taste
• cayenne pepper to taste
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 tablespoon minced garlic
• 1/3 cup dry white
• 1 cup clam juice

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.
• heat 1 teaspoon olive oil in a skillet over high heat, and cook and stir the chorizo sausage 2-3 minutes, until evenly browned. set aside the sausage, and wipe the skillet. heat 1 teaspoon olive oil, and toss in the scallops. season with salt, pepper, and cayenne, and cook and stir about 3 minutes, until opaque and lightly browned. set aside. wipe the skillet, and heat another 1 teaspoon olive oil over medium heat. cook and stir the green bell pepper, red bell pepper, and yellow bell pepper until tender. remove from heat, and set aside.
• heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender. pour in the , and bring to a boil. cook until most of the has been reduced, and scrape the browned bits from the bottom of the skillet. mix in the clam juice, bring to a boil, and cook until reduced by about 1/2. return the chorizo, scallops, and peppers to the skillet, and toss until coated. serve over the cooked linguine.