Spaghetti With Spicy Scallop Marinara Sauce


  • Kosher salt
  • 16 oz. thin spaghetti
  • 1 tbsp. extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, thinly sliced
  • 1/4 to 1/2 tsp. red pepper flakes, plus more to taste
  • 1 28-oz. can whole San Marzano tomatoes, crushed by hand
  • 1 1-inch piece parmesan cheese rind
  • 1/2 cup loosely packed fresh basil, chopped, plus more for topping
  • 3/4 lb. bay scallops

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.

Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.

Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, and season with salt and more red pepper flakes.

Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.
by The Savvy Kitchen