Lickety-split pasta

Yield: 1 servings

Measure Ingredient
1 pounds Spaghetti
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 Salt
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.

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