| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Mr. food, Mrfood3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 1 |
cn |
Crushed tomatoes; (28 ounces) |
| 1 |
lb |
Fresh bay scallops; quartered |
| 1 |
tb |
Dried parsley flakes |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Prepare the spaghetti according to the package directions; drain, then set
aside in a large bowl and keep warm. Meanwhile, in a large saucepan, heat
the tomatoes and their juice over medium heat until bubbling. Reduce the
heat to medium-low and add the scallops and simmer for 2 to 3 minutes, or
until the scallops turn white and are no longer translucent Stir in the
parsley flakes, oregano, basil, red pepper, salt, and black pepper. Pour
over the cooked spaghetti; sprinkle with Parmesan cheese and serve
immediately.
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.
Converted by MC_Buster.
NOTES : 4 servings
Converted by MM_Buster v2.0l.
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