Lickety-Split Linguine With Scallops

Course : Seafoods
Serves: 4
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1 pound linguine -- spaghetti or thin uncooked
1 can crushed tomatoes in puree -- (28 oz)
12 ounces small scallops -- quartered (12 to 16)
1/2 teaspoon hot red pepper flakes
5 tablespoons fresh parsley -- chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt and pepper to taste
1/4 cup parmesan cheese -- grated

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.

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