Sweet-tasting and refreshing, this is a wonderful summer pasta dish. If you can, get the “dry” scallops instead of the “wet” ones. Though the wet ones may look better, dry scallops are sweeter and taste better.
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the tomatoes and coarsely chop them. Peel the garlic clove and finely chop it.
Put the garlic, hot red pepper flakes, and the olive oil in a 12-inch skillet and place over medium-high heat. As soon as the garlic begins to sizzle, add the tomatoes. Se