Linguine With Bay Scallops And Pancetta

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
511
FAT
48%
CHOL
15%
SOD
36%

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Ingredients for 4 servings

2 ounces finely minced pancetta

1 cup finely chopped fresh or canned plum tomatoes

12 ounces fresh spinach linguine

2 tablespoons extra-virgin olive oil

Salt and ground black pepper

2 cloves garlic, minced

3/4 pound bay scallops

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