Spaghetti with Spicy Scallop Marinara Sauce

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook as the label directs.

3. 3

   Meanwhile, heat the olive oil in a saucepan over medium heat.

4. 4

   Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute.

5. 5

   Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil.

6. 6

   Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes.

7. 7

   Season with salt.

8. 8

   Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes.

9. 9

   Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.

10. 10

    Drain the pasta and add to the skillet with the sauce; toss.

11. 11

    Divide the pasta among bowls, drizzle with olive oil and top with more basil.

12. 12

    Per serving: Calories 449; Fat 5 g (Saturated 1 g); Cholesterol 28 mg; Sodium 177 mg; Carbohydrate 75 g; Fiber 15 g; Protein 29 g

13. 13

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.

No additional tips available.