Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.
Seafood Linguine with Pancetta
Course: Main Course
1 lb linguine
1 pkg (4 oz) Fiorucci diced pancetta
1 onion, chopped
2 cloves garlic, minced
12 large shrimp, peeled and deveined
8 oz squid, cleaned and cut into 1/2-inch wide rings, tentacles left whole
12 oz bay scallops
1/4 cup extra-virgin olive oil
1 tsp finely grated lemon zest
1 tbsp lemon juice
1/3 cup chopped fresh parsley
1/4 tsp each salt and pepper
Prep Time: 15 minutes
Total Time: 30 minutes
Cook linguine according to package directions. Drain, reserving 1/2 cup of cooking water.
Meanwhile, heat large skillet over medium heat; cook pancetta, onion and garlic for 6 to 8 minutes or until onion is softened and pancetta is golden brown. Add shrimp, squid and scallops; cook for 2 to 3 minutes or until seafood is opaque. Add drained pasta, olive oil, lemon zest, lemon juice, parsley, salt, pepper and reserved cooking water; toss to coat. Serve immediately.
Tip: Serve with a chilled white wine, such as Sauvignon Blanc or Pinot Gris.