Thursday, March 19, 2009


Linguine, cooked (reserve 1/4 c of pasta water)
5T olive oil
4t garlic
1/2 t red pepper flakes (optional)
1 lb scallops
1 pint grape tomatoes
2T parsley
1T butter

Heat oil, garlic, and red pepper. Then saute scallops and tomatoes in pan. Add pasta, water, parsley, and butter.

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