Spaghetti With Spicy Scallop Marinara Sauce (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
2. 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.
3. 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.
4. 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.
5. 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
6. Photograph by Christopher Testani
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