Tagliolini with Scallops and Spicy 5-Minute Marinara
- 4Servings
Ingredients
- 1 pound tagliolini (or tagliatelle)
- 2 tablespoons EVOO
- 6 cloves garlic, thinly sliced
- 12 ounces bay scallops, rinsed, cleaned and patted dry
- 1 cup dry white wine
- 1 teaspoon crushed red pepper
- 2 pounds tomatoes, finely chopped
- 4 tablespoons butter
- 1/2 cup chopped fresh basil
Preparation
Cook pasta until al dente. meanwhile, in a large skillet over medium, heat EVOO. Add garlic; cook 1 minute. Add scallops; cook 2 minutes, then transfer to a bowl. Add wine and crushed red pepper to skillet; bring to a boil. Cook until liquid reduces by three- quarters. Add tomatoes and butter; cook until tomatoes are hot. Add pasta and scallops; cook until scallops are heated through. Toss in basil; season.