Lickety-Split Linguine With Scallops

Recipe Ingredients

1 lb	454g / 16oz	Linguine - spaghetti or thin
		Uncooked
1		Crushed tomatoes in puree - (28 oz)
12		Small scallops - quartered (12 to 16)
1/2 teaspoon	2.5ml	Hot red pepper flakes
5 tablespoons	75ml	Fresh parsley - chopped
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Dried basil
		Salt and pepper to taste
1/4 cup	36g / 1.3oz	Parmesan cheese - grated

Recipe Instructions

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.

Source:
Cooking Light, Oct 1993, page 126

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