Linguine in Creamy Chorizo Tomato Sauce with Seared Scallops

By now, some of you should know that I have a thing for linguine. Most of my pasta dishes were made with it even spaghetti bolognese ( I had to call it linguine alla bolognese). I prefer its texture to spaghetti and I find that it holds on to sauces quite well because of its larger surface area.


I love pasta as it often involves simple ingredients, very little prep time yet very delicious - my comfort food. This is another very simple yet yummy pasta dish, perfect as a weekday meal.

Ingredients: serves 3

• Linguine

For creamy chorizo tomato sauce:

• 100g Chorizo - sliced
• 3 cloves Garlic - pressed
• 1 can Canned Plum Tomatoes
• 3 slices Sun-Dried Tomatoes - coarsely chopped
• A bunch of Fresh Thyme - stem discarded, leaves chopped
• A bunch of Fresh Rosemary - stem discarded, leaves chopped
• 2 Dried Bay Leaves
• 1 tsp Paprika
• 1 tbs Creme Fraiche
• Brown Sugar
• Chopped Parsley (garnishing)

Directions:

• Brown chorizo in a heated non-stick pan without oil.
• Add garlic and fry until fragrant.
• Add plum tomatoes, sun-dried tomatoes, thyme, rosemary, bay leaves and paprika.
• Bring to boil then lower heat to simmer.
• Simmer for at least 30 mins.
  
• Add brown sugar to taste.
• Stir in creme fraiche.
• Cook linguine in a large pot of boiling water according to the pasta packaging instructions. Drain.
• Mix linguine and sauce.
• Sprinkle some parsley and serve.

Seared Scallops with Paprika

Ingredients:

• 9 Scallops
• Salt
• Freshly Ground Black Pepper
• Paprika
• 1 tbs Butter
• 1 tbs Olive Oil

Directions:

• Wash scallops and pat dry.
• Season both sides with salt, black pepper and paprika.
• Heat up butter and oil in pan.
• Add scallops once butter and oil starts smoking.
• Sear scallops for about 1 1/2 mins each side.
• Serve!

I am sending this to Wiffy at Noobcook who is hosting the #101 edition of Presto Pasta Nights.

and Lore's Original Recipes.