Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         green beans
                        salt and pepper to taste
   4      tablespoons   olive oil
   2      tablespoons   minced garlic
   3      cups          ripe tomatoes -- peeled, cubed
   2      tablespoons   tomato paste
   1      teaspoon      dried marjoram
     1/4  cup           coarsely chopped fresh basil
     1/2  teaspoon      oregano
     1/4  teaspoon      red pepper flakes
     3/4  pound         bow-tie pasta
   1      pound         bay or sea scallops*

Preparation:

*Note: If using large sea scallops, cut them in half. Trim and cut green beans into 1-1/4-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve 1/2 cup of the cooking liquid. Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside. Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente. Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil.