Linguine Aglio e Olio literally means Linguine Garlic & Olive oil. AS you can see by the name, it is simple. This pasta is mostly made of pantry staples: linguine, garlic, olive oil, salt, lemon. But when all ingredients are combined with fresh basil and a quick-seared scallop, the final product is a plate of sheer joy and happiness. I think it is perfect for Valentine’s Day, or any holiday where you just want to impress someone, even if it is yourself.
Aglio e Olio
Garlic & Oil. They have to make a candle of these two ingredients, or maybe I just have to slow roast garlic cloves every day. Because the smell when you make the garlic sauce is one of the best smells in the world! The extra virgin olive oil in this recipe is a main component of the dish and flavor. This is a really good time to use that good extra virgin olive oil you splurged on. This one is my favorite.
Patience is key here. Let the garlic simmer for as long as you can hold out. Try to keep the oil from getting too hot. That is when the outside crisps before the inside gets soft enough. When the garlic cloves are perfect, they will be a beautiful golden brown. And they will taste like sweet, kind of chewy, garlicky little pillows of amazing.
Lemon Butter Scallops
Cooking scallops takes no time. So if you make the pasta, garlic & oil ahead of time, leave these until 5-10 minutes before serving. Heat the oil for a minute until just smoking. Add the scallop seasoned side down. They should sizzle when they hit the pan. Finish them with the lemon & herbs. The lemon butter sauce is a great addition to the pasta, drizzled over top or on the side.
What are you making for Valentine’s Day? Or what kind of occasion would you make this special dish for? Tag me on Instagram @quartersoulcrisis or comment below to share your thoughts. I’m also videoing how I make everything in my stories!
Linguine Aglio e Olio with Lemon Butter Scallops
Ingredients
- 1 lb Linguine Pasta
- 1/2 cup extra virgin olive oil +1tbs for scallops
- 8 cloves garlic peeled (try to crush as little as possible)
- lots of salt
- 3/4 cup chopped fresh basil
- 1 cup grated parmesan cheese + more
- .5-1lb scallops patted dry, side muscle removed
- black pepper
- 2 tbs butter
- Juice of one lemon
- optional: red pepper flakes
Instructions
- Make Toasty Garlic: In small skillet or sauce pan, add extra virgin olive oil and peeled garlic cloves. Put heat on low for 20-25 minutes, stirring every few minutes. You want the garlic to turn golden brown all around & soft. Keep the heat low. If the oil gets very sizzly, remove from heat until bubbles mostly dissipate.
- Make Pasta: Bring large pot of water to boil. Boil linguine for directions on the box until al dente.(if 10 – 12 minutes, about 10). Drain really well and add to large bowl. Toss with 1/2 cup of parmesan cheese, 1/2 of the basil. Finally, pour garlic cloves and oil over everything and toss really well.
- Lemon Butter Scallops: Remove side muscle of scallop. Pat dry. Salt & pepper one side. Heat tbs of olive oil in skillet or pasta pot on high. Add seasoned side of scallop to hot oil. Cook 1-2 minutes until brown crust is formed and scallop is cooked 3/4 of the way through. Flip scallops.
- Add butter & lemon juice and toss. Remove pan from heat while scallops finish cooking. Add scallops to pasta or serve on the side in another bowl, drizzled with the lemon, herb butter juices.
- Serve: Serve pasta with scallops & lemon butter sauce on top or on the side, extra basil, parmesan and red pepper flake!
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