Preparation:
Heat all but 2 tablespoons of the olive oil in a large sauté pan. Add the garlic and sauté until golden and then remove. Add the red pepper or Tabasco and the pureed tomatoes, and simmer about 15 minutes. Cook the pasta in abundant boiling, salted water.
While the pasta cooks, heat the last of the olive oil in a separate sauté pan and sauté the scallops about 3 minutes. Add the spinach and sauté 1 minute. Add the tomato sauce and sour cream or yogurt and mix well. Remove from heat.
When the pasta has cooked about 8 to 10 minutes and is al dente, drain it thoroughly, toss it with the sauce, and serve.
Recipe Source: THE ROMAGNOLIS' ITALIAN FISH COOKBOOK by Margaret and G. Franco Romagnol |
