Scallop and Pine Nut Sauce with Spaghettini A
| Yield: | 6 To 8 serv. |
| Categories: | Pasta, Italian, Seafood |
| -JUDI M. PHELPS | ||
| 1 | lb | Bay scallops |
| 1/4 | c | Olive oil; extra-virgin preferred |
| 2 | md | Garlic cloves; minced |
| 1/3 | c | Pine nuts (pignoli) |
| 2 | tb | Salt plus |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | lb | Spaghettini |
| 1 | Stick (4 oz) unsalted butter melted | |
| 3/4 | c | Packed fresh basil leaves; coarsely chopped |
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