Lickety-Split Linguine with Scallops and Toma
| Yield: | 4 Servings |
| Categories: | Seafood, Pasta, Scallops |
| 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 |
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