Pasta with Scallops & Green Beans

Directions

Note: If using large sea scallops, cut them in half.

Trim and cut green beans into 1 to ¼ inch lengths.

Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender.

Drain immediately and reserve ½ cup of the cooking liquid.

Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic.

Cook briefly without letting it brown.

Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper.

Cook, stirring well, for about 5 minutes.

Set aside.

Bring 3 quarts salted water to a boil.

Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions.

The pasta should be al dente.

Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat.

Add scallops, remaining garlic and salt and pepper to taste.

Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan.

Bring to a boil, then lower the heat to a simmer.

Drain pasta and add it to the tomato-scallop mixture.

Serve immediately with the remaining basil.