Lickety-Split Linguine with Scallops and Tomatoes

By MaryGladys

Ingredients

• 1 lb Linguine, Spaghetti or Thin Spaghetti, uncooked
• 1 28-oz. can crushed tomatoes in puree
• 12 oz small scallops, quartered
• 1/2 tsp hot red pepper flakes
• 5 Tbs chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt to taste
• Pepper to taste
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

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.