Lickety-split Linguine With Scallops And Toma

As a wise, skilled pharmacist mixes medicine, our heavenly Father wisely mixes exactly the right measure of bitter things and sweet, to do us good. Too much joy would intoxicate us. Too much misery would drive us to despair. Too much sorrow would crush us. Too much suffering would break our spirits. Too much pleasure would ruin us. Too much defeat would discourage us. Too much success would puff us up. Too much failure would keep us from doing anything. Too much criticism would harden us. Too much praise would exalt us. Our great God knows exactly what we need. His Providence is wisely designed and sovereignly sent for our good!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Pasta, Scallops, Seafood	4	Servings

INGREDIENTS

1	lb	Linguine, Spaghetti or Thin
		uncooked
1		Crushed tomatoes in puree
		28 oz
12	oz	Small scallops, quartered
		up to 16
1/2	t	Hot red pepper flakes
5	T	Fresh parsley, chopped
1	t	Dried oregano
1	t	Dried basil
		Salt and pepper to taste
1/4	c	Parmesan cheese, grated

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.  Serves 4.  Each serving provides: 671 Calories; 38.7 g
Protein; 115 g  Carbohydrates; 5.6 g Fat; 37.7 mg Cholesterol; 196 mg
Sodium.  Calories from Fat: 8% Posted to MC-Recipe Digest V1 #928 by
Nancy  Berry <nlberry@prodigy.net> on Nov 28, 1997

A Message from our Provider:

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