| Linguine with Scallops
1 pound of Linguine, Spaghetti or Thin Spaghetti -- uncooked
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 teaspoon of olive oil or 1 teaspoon of vegetable oil
One 28 ounce can of diced tomatoes or tomato wedges, drained
1/4 cup of pitted and chopped black olives
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 pound of small scallops
1/4 cup of chopped fresh parsley
Coarsely ground black pepper |
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Prepare pasta according to package directions. While pasta is cooking, sauté green pepper, onion and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes. When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.
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