Lickety-Split Linguine With Scallops And Tomatoes

Course : Fish
Serves: 4
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Ingredients:

1 pound Linguine -- Spaghetti or Thin Spaghetti, uncooked
28 ounces 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 / Directions:

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.

 

Nutritional Information:

447 Calories (kcal); 3g Total Fat; (6% calories from fat); 17g Protein; 85g Carbohydrate; 4mg Cholesterol; 104mg Sodium


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