Scallops and Goat Cheese with Spaghetti
| Yield: | 4 Servings |
| Categories: | Pasta, Seafood |
| 1 | lb | Spaghetti |
| 1/2 | c | Olive oil |
| 1/2 | ts | Crushed red pepper |
| 2 | Cloves garlic; minced | |
| 1 | lb | Scallops; quartered |
| 1 | lb | Tomatoes; peeled and chopped |
| 1/4 | lb | Sun-dried tomatoes; oil-packed, coarsely chopped with the oil |
| 1/4 | c | Parsley; finely chopped |
| 6 | oz | Goat cheese; crumbled |
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