| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Pasta, Scallops |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine; Spaghetti or Thin, uncooked |
| 1 |
cn |
Crushed tomatoes in puree; (28 oz) |
| 12 |
oz |
Small scallops; quartered (up to 16) |
| 1/2 |
ts |
Hot red pepper flakes |
| 5 |
tb |
Fresh parsley; chopped |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
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:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”