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| 1 x ca. 450 g | Spaghetti |
| 1 Dose | Crushed tomatoes; (28 ounces) |
| 1 x ca. 450 g | Fresh bay scallops; quartered |
| 1 Esslöffel | parsley dried flakes |
| 1 Teelöffel | oregano dried |
| 1 Teelöffel | basilicum dried |
| 1/2 Teelöffel | red pepper crushed |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | black pepper |
| 1/4 Tasse | parmesan grated |
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Prepare the spaghetti according to the package directions; drain, then set aside in a large bowl and keep warm. Meanwhile, in a large saucepan, heat the tomatoes and their juice over medium heat until bubbling. Reduce the heat to medium-low and add the scallops and simmer for 2 to 3 minutes, or until the scallops turn white and are no longer translucent Stir in the parsley flakes, oregano, basil, red pepper, salt, and black pepper. Pour over the cooked spaghetti; sprinkle with Parmesan cheese and serve immediately.
well as spaghetti! And if you'd rather use canned clams, cut-up shrimp, or imitation crabmeat, those will all work as well as the scallops.
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