Instructions: Prepare the spaghetti according to the package directions, drain, then set aside in a large bowl and keep warm.

Meanwhile, in a large saucepan, heat the tomatoes and their juice over medium heat until bubbling. Reduce the heat to medium-low, add the scallops and simmer for 2 to 3 minutes, or until the scallops turn white and are no longer translucent.

Stir in the parsley flakes, oregano, basil, red pepper, salt, and black pepper. Pour over the cooked spaghetti, sprinkle with Parmesan cheese, and serve immediately.

This recipe yields 4 servings.

Comments: Linguine, angel hair, or your favorite kind of pasta works just as well as spaghetti. And if youd rather use canned clams, cut-up shrimp, or imitation crabmeat, those will all work as well as the scallops.

NOTES :

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