Spaghetti With Spicy Scallop Marinara Sauce Recipe by Paul Rybak
Cooking Instructions 40 minutes 1 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 2 Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil 3 Bring the sauce to a boil, mash the tomatoes while stirring. Reduce the heat to medium-low; simmer 15 minutes until most of the juice is evaporated. Season with salt 4 Bring a large pot of salted water to a boil. Add the pasta and cook until desired 5 Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes 6 Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired 7 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. Serve with some Italian bread 1 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 1 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 2 Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil 2 Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil 3 Bring the sauce to a boil, mash the tomatoes while stirring. Reduce the heat to medium-low; simmer 15 minutes until most of the juice is evaporated. Season with salt 3 Bring the sauce to a boil, mash the tomatoes while stirring. Reduce the heat to medium-low; simmer 15 minutes until most of the juice is evaporated. Season with salt 4 Bring a large pot of salted water to a boil. Add the pasta and cook until desired 4 Bring a large pot of salted water to a boil. Add the pasta and cook until desired 5 Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes 5 Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes 6 Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired 6 Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired 7 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. Serve with some Italian bread 7 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. Serve with some Italian bread More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked BBQ Chicken Sweet sushi Prime rib (closed oven method) Cucumber lemonade Frozen Whipping Mocha Baked BBQ Chicken Sweet sushi Prime rib (closed oven method) Cucumber lemonade Frozen Whipping Mocha Sushi Bake Oysters with mushrooms Kheer( Indian rice pudding Rolled Eba and egusi soup Stuffed Toasted bread One-Pot Mexican Quinoa Title:Obe Ata with cat fish and ponmo Orange Juice Mix Dal Mix Dal Ka Pratha Sushi Bake Oysters with mushrooms Kheer( Indian rice pudding Rolled Eba and egusi soup Stuffed Toasted bread One-Pot Mexican Quinoa Title:Obe Ata with cat fish and ponmo Orange Juice Mix Dal Mix Dal Ka Pratha