Spaghetti With Spicy Scallop Marinara Sauce

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After I made Seafood Pasta the other week, I was on a seafood and pasta kick. Bay scallops can typically be bought at a very reasonable price in the grocery store, and I find that the frozen ones are even cheaper and work just as well. When I saw some in the store for six bucks, I bought them with the intention of creating another type of delicious pasta dish. And this one didn't disappoint either.

This is one of those meals that you can make after a long day of work, and it won't add to your growing migraine or stress level from the day. Since you crush the canned whole tomatoes by hand, you get chunks of tomato throughout the sauce, which adds nice texture. The simple sauce is seasoned from the garlic, basil and Parmesan rind, plus it gets a slight seafood taste from the bay scallops. Add more or less red pepper flakes, depending on how spicy you like your pasta. Enjoy!

Printable Recipe

Ingredients

• Kosher salt
• 10 oz. thin spaghetti
• 1 tbsp. extra-virgin olive oil, plus more for drizzling
• 3 tsp. garlic, minced
• 1/4 to 1/2 tsp. red pepper flakes, plus more to taste
• 1 28-oz. can whole San Marzano tomatoes, crushed by hand
• 1 1-inch piece Parmesan cheese rind
• 1/2 loosely packed fresh basil, chopped, plus more for topping
• 3/4 lb. bay scallops

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 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, 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.

Source: Adapted from Food Network