Reduction Sundried Tomato Basil Linguine

Author: Monica Ming

Modified from Giada de Laurentis's Sundried Tomato Linguine recipe.

Ingredients:

• 1 1/2 cup fresh basil (rinsed, strained)

• 8.5 oz sundried tomatoes

• 4 oz canned pitted black olives

• 4 cloves of garlic

• 1/3 cup of lemon infused olive oil

• 1/4 cup red wine (drinkable, e.g. cabernet savigonon)

• two 8 oz of linguine pasta

• chili infused olive oil

• lemon infused olive oil

Instructions:

1. Boil 16 oz of linguine. Rinse with cold water to prevent sticking. Set aside.

2. In a food processor, add fresh basil, sundried tomatoes, pitted olives, garlic, and lemon infused olive oil. Blend until mixture is homogenous.

3. Heat wok or any pan that distributes heat evenly until hot for 3-5 minutes. Add lemon infused olive oil to coat the wok lightly. Add sundried tomato mixture. Quickly saute on medium low heat.

4. Add 1/4 cup of red wine and reduce mixture until no liquid remains under low heat. Turn off heat immediately once liquid evaporates.

5. Squeeze the juice of one lemon into mixture. Stir until homogenous.

6. Clean wok. Heat on high. Add two cloves of minced garlic into wok. Saute quickly on medium-high heat. Turn heat down to medium low and add linguine.

7. Add sundried tomato mixture to pasta and coat pasta until homogenous.

8. Saute shrimp and scallops on high heat with garlic/onion. Lower heat, add white wine and saute once more in a wok or any pan that evenly distributes heat.

9. Serve with rosemary thyme bread loaf. Lightly drizzle basil infused olive oil on slices of bread.

10. Top pasta off with freshly shaved or grated parmiango reggiano.

11. Pair with vermentino or Pinot Grigo.