Tagliolini with Scallops and Spicy 5-Minute Marinara

Tagliolini with Scallops and Spicy 5-Minute Marinara
  • 4Servings


  • 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


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.