Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Linguine -- Spaghetti or Thin
Spaghetti, uncooked
1 28 oz can crushed tomatoes in puree
12 ounces small scallops -- quartered, up to 16
1/2 teaspoon hot red pepper flakes
5 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil Salt and pepper to taste
1/4 cup grated Parmesan cheese |
Preparation:
Prepare pasta according to package directions. While pasta is cooking, heat tomatoes in a large saucepan until simmering. Simmer scallops in sauce for 2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil. When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top with Parmesan cheese and serve immediately. |
