Photo: Spaghetti With Spicy Scallop Marinara Sauce Recipe
Ingredients
- Kosher salt
- 12 ounces multigrain spaghetti
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1 1-inch piece parmesan cheese rind
- 1 cup loosely packed fresh basil, sliced, plus more for topping
- 3/4 pound bay scallops
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.
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
Photograph by Christopher Testani
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By AMarker52
Howell, NJ
on May 05, 2013
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I used extra large shrimp in this dish because it was on sale. I coated my shrimp with 1/2 teaspoon of smoked paprika to give the dish a little smoky flavor. I also added another 1/2 teaspoon to the sauce. This was very easy to put together and very yummy!! Both my husband and I loved this dish. I will certainly make it again with either the scallops or shrimp (or both combined!. I added a sprinkle of Parmesan to the the finished bowls as I did not have the rind on hand.
By Jeanz1
on October 14, 2012
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This was really easy to pull together and the bay scallops really added a seafood flavor to the sauce. I used fettucini instead and the noodles really soaked up the sauce. I used the parmasean rind, but I am not sure that it was necessary.
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