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Spaghetti With Spicy Scallop Marinara Sauce

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


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


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.

  2. Meanwhile, 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. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.

  3. Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.

  4. 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.

This great family recipe is thanks to Food Network Recipes at


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