Side Pannel
Lickety-Split Linguine with Scallops and Toma
Lickety-Split Linguine with Scallops and Toma
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Seafood
Ingredients List
- 1 lb Linguine; Spaghetti or Thin,
- -uncooked
- 1 cn Crushed tomatoes in puree;
- -(28 oz)
- 12 oz Small scallops; quartered
- -(up to 16)
- 1/2 ts Hot red pepper flakes
- 5 tb Fresh parsley; chopped
- 1 ts Dried oregano
- 1 ts Dried basil
- Salt and pepper to taste
- 1/4 c Parmesan cheese; grated
Directions
Prepare pasta according to package directions. While pasta is cooking, heat
tomatoes in a large saucepan until simmering. Simmer scallops in sauce for
2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil.
When pasta is done, drain it well. Toss pasta with sauce, season with salt
and pepper, top with Parmesan cheese and serve immediately. Serves 4.
tomatoes in a large saucepan until simmering. Simmer scallops in sauce for
2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil.
When pasta is done, drain it well. Toss pasta with sauce, season with salt
and pepper, top with Parmesan cheese and serve immediately. Serves 4.
Tweet