Spaghetti with Spicy Scallop Marinara Sauce

• Kosher salt
• 12 ounces multigrain spaghetti
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
• 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
• 1 1 -inch piece parmesan cheese rind
• 1 cup loosely packed fresh basil, sliced, plus more for topping
• 3/4 pound bay scallops

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Meanwhile, heat the olive oil in a saucepan over medium heat.
4. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute.
5. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil.
6. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes.
7. Season with salt.
8. Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes.
9. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
10. Drain the pasta and add to the skillet with the sauce; toss.
11. Divide the pasta among bowls, drizzle with olive oil and top with more basil.
12. Per serving: Calories 449; Fat 5 g (Saturated 1 g); Cholesterol 28 mg; Sodium 177 mg; Carbohydrate 75 g; Fiber 15 g; Protein 29 g
13. Photograph by Christopher Testani

kosher salt, spaghetti, extravirgin olive oil, garlic, red pepper, tomatoes, parmesan cheese rind, fresh basil, bay scallops

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-with-spicy-scallop-marinara-sauce-recipe.html (may not work)