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Spaghetti with Spicy Scallop Marinara Sauce

Before you jump to Spaghetti with Spicy Scallop Marinara Sauce recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods May Help You Stay Fit And Also Healthy.

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One more thing you will want to make sure of is that your consuming enough of is your vegetables as this will also be able to have a good impact on your health. Along with possessing a variety of vitamins and minerals, you will also find that some vegetables also have potassium. One of the veggies which will provide you with the potassium you need is broccoli. Spinach is also something that you may want to start consuming more of as it has a lot more vitamins and minerals when compared with other vegetables.

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We hope you got insight from reading it, now let’s go back to spaghetti with spicy scallop marinara sauce recipe. You can cook spaghetti with spicy scallop marinara sauce using 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Spaghetti with Spicy Scallop Marinara Sauce:
  1. Take kosher salt
  2. Use spaghetti
  3. You need extra-virgin olive oil, plus more for drizzling
  4. Prepare red pepper flakes
  5. Prepare garlic, thinly sliced
  6. You need can whole Roma tomatoes
  7. Provide piece parmesan cheese rind
  8. Provide minced fresh or Freeze Dried Basil
  9. Use bay scallops or sea, cut into quarters
Instructions to make Spaghetti with Spicy Scallop Marinara Sauce:
  1. Heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute
  2. Add the tomatoes, Parmesan rind, 14 cup water, and half of the basil
  3. Bring the sauce to a boil, mash the tomatoes while stirring. Reduce the heat to medium-low; simmer 15 minutes until most of the juice is evaporated. Season with salt
  4. Bring a large pot of salted water to a boil. Add the pasta and cook until desired
  5. Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes
  6. Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired
  7. Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil. Serve with some Italian bread

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