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Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
Ingredients
  • ¼ cup pine nuts
  • ¾ pound linguine
  • 6 tablespoons olive oil
  • 1 ½ pounds sea scallops
  • Salt
  • ½ cup drained oil-packed sun-dried tomatoes, cut into ¼-inch pieces
  • 6 cloves garlic, minced
  • 6 tablespoons chopped fresh parsley
  • Scant ½ teaspoon dried red-pepper flakes
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