| 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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