Linguine with Scallops
| Yield: | 4 Servings |
| Categories: |
| 1 | lb | Linguine or Spaghetti or Thin Spaghetti; uncooked |
| 1 | Green bell pepper; ribs and seeds removed, diced | |
| 1 | md | Onion; cut in half and thinly sliced |
| 2 | Cloves garlic; minced | |
| 1 | ts | Olive or vegetable oil |
| 1 | cn | Diced tomatoes; (28 oz.) or tomato wedges, drained |
| 1/4 | c | Pitted and chopped black olives |
| 1 | tb | Chopped fresh oregano; or 1 teaspoon dried oregano |
| 1 | lb | Small scallops |
| 1/4 | c | Chopped fresh parsley |
| Coarsely ground black pepper |
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