Name: Spaghetti with Scallops, Fresh Tomatoes, and Basil (Spaghetti al Pomodoro e Cappe Sante)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 medium clove garlic; ⅛ teaspoon hot red pepper flakes; Salt; 3 tablespoons extra-virgin olive oil; 1 pound sea scallops; 12 fresh basil leaves; 1 pound spaghetti (linguine is also good); 1½ pounds fresh tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

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.

Ingredients

1½ pounds fresh tomatoes
1 medium clove garlic
⅛ teaspoon

Method

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