Bay Scallops and Tomatoes with Pasta
2 pounds plum tomatoes, peeled and chopped (or one 32-ounce
can peeled tomatoes)
1 yellow onion, finely chopped
1/4 teaspoon red pepper flakes
1 pound pasta shells
2 cloves garlic
1/2 cup firmly packed fresh flat-leaf parsley
1 1/2 pounds bay scallops
3 tablespoons heavy cream
Grated Parmesan cheese for garnish In a large saucepan or a stockpot, boil water
for the pasta. Slowly cook the tomatoes in a non-reactive saucepan over medium
heat until reduced by one-third, about 20 minutes. Add the onion and red pepper
flakes and continue to cook.
Plunge the pasta into the boiling water and cook.
Chop the garlic cloves and parsley together until they form a
loose paste. Add the scallops to the sauce and cook until opaque, about 2
minutes. Salt to taste. Drain the pasta.
Put half of it in a warm serving dish. Pour the sauce over
the top. Add the cream and the remaining pasta. Top with the garlic-parsley
paste and toss all the ingredients together. Serve in warm bowls with the grated
Serves 4 to 6.