Prepare the spaghetti according to the package 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. NOTE: Linguine, angel hair, or your favorite kind of pasta works just as well as spaghetti! And if youd rather use canned clams, cut-up shrimp, or imitation crabmeat, those will all work as well as the scallops. NOTES : 4 servings
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|Serving Size: 1 Serving (920g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 97 (6%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 11mg||3 %|
|Sodium 226.8mg||8 %|
|Potassium 1159.9mg||31 %|
|Total Carbohydrate 338.7g||100 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 322.4g|
|Protein 64.1g||92 %|
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Calories per serving: 1733
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