Ingredients
12 ounces capellini pasta
1 tablespoon olive oil
2 teaspoons minced garlic
1 pound bay or sea scallops (halve sea scallops)
1/4 teaspoon each salt and crushed red pepper flakes
1 cup coarsely chopped fresh basil
1 tablespoon margarine or butter
2 tablespoons toasted (see below) pine nuts
Preparation
Cook pasta according to directions without salt or oil; drain, reserving 1/4 cup cooking liquid. Place liquid in large serving bowl along with drained pasta. Meanwhile, in a large nonstick skillet, heat oil, add garlic and cook over medium-low 2 or 3 minutes, stirring often until softened. Stir in scallops, salt and crushed red pepper. Cook over medium 2 to 4 minutes, stirring occasionally, until scallops are opaque in center. Remove from heat, stir in basil. Pour sauce over pasta; add margarine or butter and pine nuts and toss to mix. Serve immediately.
NOTE: To toast pine nuts: Heat oven to 325 degrees. Spread pine nuts in small flat baking pan and bake 10 to 12 minutes or until golden.
Per serving: 333 calories, 21 grams protein, 7 grams fat (19 percent calories from fat), 1 gram saturated fat, 45 grams carbohydrate, 25 milligrams cholesterol, 246 milligrams sodium, 2 grams fiber.
