| Lickety-Split Linguine with Scallops and Tomatoes
1 pound of Linguine; Spaghetti or Thin,
1 can of crushed tomatoes in puree, Can size not mentioned
12 ounces of small scallops, quartered
1/2 teaspoon of Hot red pepper flakes
5 tablespoons of fresh parsley; chopped
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and pepper to taste
1/4 cup of Parmesan cheese, grated |
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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. Each serving provides: 671 Calories; 38.7 g Protein; 115 g Carbohydrates; 5.6 g Fat; 37.7 mg Cholesterol; 196 mg Sodium. Calories from Fat: 8% Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997
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