Linguine with Scallops, Sun-Dried Tomatoes, Spinach and Pine Nuts

1/4 Cup Pine Nuts
3/4 pound Linguine
6 Tablespoons Olive Oil
1 1/2 Pounds Scallops
Salt and Pepper to taste
1/2 Cup oil-packed Sun-Dried Tomatoes, thinly sliced
6 cloves garlic, minced
4 Cups baby Spinach, roughly chopped
1 Tablespoon fresh Tarragon,minced
Red Pepper flakes
Parmesan Cheese, grated

1. Toast the pine nuts in skillet over low heat until golden, remove from skillet and set aside.

2. In large pot of boiling salted water, cook the linguine until just done. Drain the pasta, reserving 1 cup of pasta water.

3. Meanwhile, heat 1 Tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with salt and pepper. Put the scallops on the pan and sear until brown on the bottom,1-2 minutes.Turn and sear on the other side, 1-2 minutes longer. Remove the scallops and cut into quarters.

3. In the same pan, heat the remaining 5 Tablespoons oil over moderate heat. Add the tomatoes, garlic and red pepper flakes. Cook stirring 1 minute. Toss with pasta, scallops,spinach,pine nuts and tarragon. Add as much reserved pasta water as needed to wilt the spinach and to combine everything. Serve with Parmesan and additional pepper flakes,


Serves 4