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Lickety-Split Linguine With Scallops

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Linguine - spaghetti or thin Uncooked

    2. 1 Crushed tomatoes in puree - (28 oz)

    3. 12 Small scallops - quartered (12 to 16)

    4. 1/2 teaspoon 2 1/2ml Hot red pepper flakes

    5. 5 tablespoons 75ml Fresh parsley - chopped

    6. 1 teaspoon 5ml Dried oregano

    7. 1 teaspoon 5ml Dried basil Salt and pepper to taste

    8. 1/4 cup 36g / 1 1/3oz Parmesan cheese - grated

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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