Name: Scallop Fra Diavolo with Linguine
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 6 tablespoons extra-virgin olive oil, plus more for drizzling; 6 cloves garlic, thinly sliced; 1 teaspoon red pepper flakes; 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand; 1/4 teaspoon dried oregano; 12 ounces linguine; 1 pound dry medium sea scallops, muscle removed, cut into quarters; 1/3 cup chopped fresh mint

Directions

Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced garlic and cook until golden brown, 2 to 3 minutes. Stir in the red pepper flakes. Add the tomatoes, oregano and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer and cook until slightly thickened but still a bit brothy, about 10 minutes. Season with salt.
While the sauce cooks, add the linguine to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. During the last 3 minutes of cooking the pasta, add the scallops to the tomato sauce. Return the sauce to a strong simmer and cook, stirring, until just cooked through, 2 to 3 minutes. Add the pasta to the sauce and toss until well coated. If the sauce seems too thick, add some of the reserved cooking water to loosen.
Divide the pasta and scallops among bowls. Drizzle with more olive oil and sprinkle with the chopped mint.

Photograph by Andrew Purcell

Scallop Fra Diavolo with Linguine

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