Tagliolini with Scallops and Spicy 5-Minute Marinara

By Tufgrlz

Ingredients

• 1 pound tagliolini (or tagliatelle)
• 2 tablespoons EVOO
• 6 cloves garlic, thinly sliced
• 12 ounces bay scallops, rinsed, cleaned and patted dry
• 1 cup dry white wine
• 1 teaspoon crushed red pepper
• 2 pounds tomatoes, finely chopped
• 4 tablespoons butter
• 1/2 cup chopped fresh basil

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Cook pasta until al dente. meanwhile, in a large skillet over medium, heat EVOO. Add garlic; cook 1 minute. Add scallops; cook 2 minutes, then transfer to a bowl. Add wine and crushed red pepper to skillet; bring to a boil. Cook until liquid reduces by three- quarters. Add tomatoes and butter; cook until tomatoes are hot. Add pasta and scallops; cook until scallops are heated through. Toss in basil; season.