Lickety-Split Linguine with Scallops and Toma

Ready in 1 hour

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salt and pepper; to taste
5 tb Fresh parsley; chopped
1 lb Linguine; Spaghetti or Thin,
1 ts Dried Oregano
1 ts Dried basil
12 oz Small scallops; quartered
1/2 ts Hot red pepper flakes
1/4 c Parmesan cheese; grated
1 cn Crushed tomatoes in puree;

Original recipe makes 4 Servings



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 MC-Recipe Digest V1 #928 by Nancy Berry on Nov 28, 1997

Calories Per Serving: 14 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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