Fresh pasta cooks in just two minutes. Of course, it takes the water longer than that to boil, but remember you don't have to use a vat of water. A large saucepan will do. Look for fresh pasta in the dairy case near the cheeses. This dish is hot and spicy.
1 (9-ounce) package fresh linguine
1/4 cup olive oil
1 1/2 pounds bay scallops, rinsed and patted dry
1 cup chopped scallions
1 clove garlic, minced
4 tablespoons chopped parsley
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1 teaspoon crushed red pepper flakes
1 (14 1/2-ounce) can chopped tomatoes in puree
Cook pasta according to package directions. Drain and place in serving bowl.
Meanwhile, heat oil in a 10-inch skillet over medium-high heat. Add scallops. Cook until white, about 2 minutes. Remove scallops and keep warm. Add parsley, oregano, pepper flakes and tomatoes to skillet. Simmer for 5 minutes. Add sauce and scallops to pasta and toss to coat. Makes 4 servings.
Menu: Hot garlic bread. Packaged Caesar salad. Pear slices or ice cream.
"The 15-Minute Chef"
Thursday, November 04, 1999
