*  Exported from  MasterCook  *
 
                    PASTA WITH SCALLOPS AND GREEN BEANS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Green beans
                         Salt & pepper to taste
    4       T            Olive oil
    2       T            Minced garlic
    3       c            Ripe tomatoes, peeled, cubed
    2       T            Tomato paste
    1       t            Dried marjoram
      1/4   c            Coarsely chopped fresh basil
      1/2   t            Oregano
      1/4   t            Red pepper flakes
      3/4   lb           Bow-tie pasta
    1       lb           Bay or sea scallops*
 
   *Note: If using large sea scallops, cut them in half.
       Trim and cut green beans into 1-1/4-inch lengths.  Drop them into
   salted boiling water and cook them for 7 minutes or until slightly crisp
   and tender.  Drain immediately and reserve 1/2 cup of the cooking liquid.
       Heat 2 tablespoons of the olive oil in a saucepan over medium heat and
   add 1 tablespoon of the garlic.  Cook briefly without letting it brown.
   Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes,
   salt and pepper.  Cook, stirring well, for about 5 minutes.  Set aside.
       Bring 3 quarts salted water to a boil.   Add pasta, bring to a boil
   and cook, stirring, for about 12 minutes or according to package
   instructions.  The pasta should be al dente.
       Meanwhile, heat the 2 remaining tablespoons of olive oil in a large
   saucepan over medium-high heat.  Add scallops, remaining garlic and salt
   and pepper to taste.  Cook, stirring, for about 1 minute, then add the
   tomato sauce, green beans and reserved liquid to the pan.  Bring to a
   boil, then lower the heat to a simmer.  Drain pasta and add it to the
   tomato-scallop mixture.  Serve immediately with the remaining basil.
   Source: Pierre Franey, The New York Times.
  
 
 
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