Yield: 4 Servings
|1 pounds||Uncooked spaghetti|
|28 ounces||Crushed tomatoes|
|1 pounds||Bay scallops, quartered|
|1 tablespoon||Dried parsley flakes|
|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, rinse, drain again, and set aside in a large bowl; keep warm.
Meanwhile, in a large saucepan, heat the tomatoes (and their juice) over medium heat until bubbling. Reduce the heat to medium- 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.