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Lickety-split Linguine With Scallops And Toma

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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

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