INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 503
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 333.9mg
Potassium: 763.9mg
Carbohydrates: 78.8g
Fiber: 7.5g
Sugar: 6.2g
Protein: 14.7g