Yield: 4 Servings
|1 pounds||Linguine or Spaghetti OR Thin Spaghetti, uncooked|
|28 ounces||Crushed tomatoes in puree|
|12 ounces||Small scallops, quartered|
|½ teaspoon||Hot red pepper flakes|
|5 tablespoons||Chopped fresh parsley|
|1 teaspoon||Dried oregano|
|1 teaspoon||Dried basil|
|\N \N||Salt and pepper to taste|
|¼ cup||Grated Parmesan cheese|
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.
Each serving provides: 671 Calories; 38.7 g Protein; 115 g Carbohydrates; 5⅗ g Fat; 37.7 mg Cholesterol; 196 mg Sodium.
Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)