For this recipe you will need:
1/2 cup of clam juice
6 cloves of garlic
1/2 yellow onion
1 cup dry white wine
1 box linguine
2 large tomatoes
2 tablespoons butter
Sprinkle of breadcrumbs
Red Pepper Flakes
First, dice your onion and tomatoes. Make sure you remove the seeds from the tomatoes. Then, mince your garlic.
Once all your prep work is done, start on the sauce. Melt the two tablespoons of butter in a large frying pan. Add the garlic and onion. Cook 3-5 minutes until onions are soft.
Next, add 1 cup of dry white wine, 1/2 cup of clam juice, and red pepper flakes to taste. Bring the sauce to a boil and cook for about 5 minutes. As soon as you add the wine and clam juice to the sauce, turn on a pot of water to boil for the pasta. Add the pasta as soon as the water begins to boil.
Once the sauce has boiled for 5 minutes, add the scallops and tomatoes and reduce the heat to medium-low. Simmer about 7 minutes until scallops are white. Add a sprinkle of breadcrumbs to the sauce and stir.
When the scallops are cooked through, turn the heat off and remove the sauce from the flame. At this point, your pasta should be finished cooking. Drain it and return it to the pot. Add the sauce from the frying pan to the pasta and stir. Voila.
This meal was flavorful, filling, and with a pretty healthy sauce satisfied my pasta tooth (like a sweet tooth, only for pasta) fabulously. It also left me with leftovers for another 2-3 meals. Enjoy!