| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Pasta, Seafood | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Green beans |
| Salt & pepper to taste | ||
| 4 | tb | Olive oil |
| 2 | tb | Minced garlic |
| 3 | c | Ripe tomatoes, peeled, cubed |
| 2 | tb | Tomato paste |
| 1 | ts | Dried marjoram |
| 1/4 | c | Coarsely chopped fresh basil |
| 1/2 | ts | Oregano |
| 1/4 | ts | Red pepper flakes |
| 3/4 | lb | Bow-tie pasta |
| 1 | lb | Bay or sea scallops* |
INSTRUCTIONS
*Note: If using large sea scallops, cut them in half. Trim and cut green beans into 1-1/4-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve 1/2 cup of the cooking liquid. Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside. Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente. Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil. Source: Pierre Franey, The New York Times. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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