Shelly's Recipe

LICKETY-SPLIT PASTA

Category: Pasta - Seafood

1 lb pasta: spaghetti, Linguine or angel hair
1 can (28 oz) crushed tomatoes
1 lb fresh bay scallops, quartered
1 tbsp dried parsley flakes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper
1/4 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese

Prepare the pasta according to the pkg directions; drain, then set aside in a large bowl and keep warm.

Meanwhile, in a large saucepan, heat the tomatoes and their juice over medium heat until bubbling. Reduce the heat to medium-low and add the scallops and simmer for 2 to 3 minutes, or until the scallops turn white and are no longer translucent Stir in the parsley flakes, oregano, basil, red pepper, salt, and black pepper.

Pour over the cooked spaghetti; sprinkle with Parmesan cheese and serve immediately. Serves 4

NOTE: Can substitute crabmeat or canned clams for the scallops.