| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mr. food, Mrfood3 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Spaghetti |
| 1 | Crushed tomatoes, 28 | |
| ounces | ||
| 1 | lb | Fresh bay scallops |
| quartered | ||
| 1 | T | Dried parsley flakes |
| 1 | t | Dried oregano |
| 1 | t | Dried basil |
| 1/2 | t | Crushed red pepper |
| 1/4 | t | Salt |
| 1/4 | t | 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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