Creamy Chili Linguine with Scallops and Roasted Tomato

Serves 4

You'll need...

8 oz of linguine
1 cup of Cantaré Fresh Roasted Vine Tomatoes
11/2 oz of butter
1 oz of olive oil
2 cloves of garlic, crushed
1 fresh red chili, finely chopped
1 lb of scallops
1 cup of fish/chicken stock
½ cup of dry white wine
Rind from one lemon
½ cup of Cantaré Mascarpone Italian Cream Cheese
½ cup of Parmigiano-Reggiano cheese, shaved
Salt and freshly ground black pepper

Here's how...

Cook the linguine and drain according to package instructions until al dente. Rinse, drain and toss with a drizzle of olive oil. Melt butter & olive oil in large skillet and sauté scallops over high heat until golden & tender. Add the garlic and chili towards the end of the browning phase. Add the chicken stock, white wine, fresh roasted vine tomatoes and mascarpone cheese. Bring to a boil and immediately remove from heat. To a serving bowl, add linguine and top with scallop sauce. Serve topped with lemon rind, a grind of black pepper and shavings of Parmigiano-Reggiano cheese.