Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| 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.