Yield: 1 servings
|1 can||Crushed tomatoes; (28 ounces)|
|1 pounds||Fresh bay scallops; quartered|
|1 tablespoon||Dried parsley flakes|
|1 teaspoon||Dried oregano|
|1 teaspoon||Dried basil|
|½ teaspoon||Crushed red pepper|
|¼ teaspoon||Black pepper|
|¼ cup||Grated Parmesan cheese|
Prepare the spaghetti according to the package directions; drain, then set aside in a large bowl and keep warm. Meanwhile, in a large saucepan, heat the tomatoes and their juice over medium heat until bubbling. Reduce the heat to medium-low and add the scallops and simmer for 2 to 3 minutes, or until the scallops turn white and are no longer translucent Stir in the parsley flakes, oregano, basil, red pepper, salt, and black pepper. Pour over the cooked spaghetti; sprinkle with Parmesan cheese and serve immediately.
NOTE: Linguine, angel hair, or your favorite kind of pasta works just as well as spaghetti! And if you'd rather use canned clams, cut-up shrimp, or imitation crabmeat, those will all work as well as the scallops.
Converted by MC_Buster.
NOTES : 4 servings
Converted by MM_Buster v2.0l.