Title: Pasta with Scallops & Green Beans
Categories: Pasta Seafood
Yield: 4 Servings
| 1/2 | lb | Green beans |
| | | Salt & pepper to taste |
| 4 | tb | Olive oil |
| 2 | tb | Minced garlic |
| 3 | c | Ripe tomatoes, peeled, cubed |
| 2 | tb | Tomato paste |
| 1 | ts | Dried marjoram |
| 1/4 | c | Coarsely chopped fresh basil |
| 1/2 | ts | Oregano |
| 1/4 | ts | 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.