Instructions: Heat all but 2 tablespoons of the olive oil in a large saute pan. Add the garlic and saute until golden and then remove. Add the red pepper or Tabasco and the pureed tomatoes, and simmer about 15 minutes. Cook the pasta in abundant boiling, salted water.

While the pasta cooks, heat the last of the olive oil in a separate saute pan and saute the scallops about 3 minutes. Add the spinach and saute 1 minute. Add the tomato sauce and sour cream or yogurt and mix well. Remove from heat.

When the pasta has cooked about 8 to 10 minutes and is al dente, drain it thoroughly, toss it with the sauce, and serve.

This recipe yields 4 servings.

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