Recipe - Lickety-Split Linguine With Scallops And Toma

1 pound Linguine; Spaghetti or Thin,
uncooked
1 cn Crushed tomatoes in puree;
(28 oz)
12 ounce Small scallops; quartered
(up to 16)
One half teaspoon Hot red pepper flakes
5 tablespoon Fresh parsley; chopped
1 teaspoon Dried oregano
1 teaspoon Dried basil
Salt and pepper to taste
One fourth cup Parmesan cheese; grated

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 MCRecipe Digest V1 #928 by Nancy Berry nlberry@prodigy.net on
Nov 28, 1997