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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