Lickety-split linguine with scallops and toma

Yield: 4 Servings

Measure Ingredient
1 pounds Linguine; Spaghetti or Thin, uncooked
1 can Crushed tomatoes in puree; (28 oz)
12 ounces Small scallops; quartered (up to 16)
½ teaspoon Hot red pepper flakes
5 tablespoons Fresh parsley; chopped
1 teaspoon Dried oregano
1 teaspoon Dried basil
\N \N Salt and pepper to taste
¼ cup Parmesan cheese; grated

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. Serves 4.

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% Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@...> on Nov 28, 1997

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