INGREDIENTS
1 cup onion, chopped
1 TBSP. garlic, finely chopped
2 TBSP. minced parsley
1 TBSP. olive oil
1/4 cup white wine
2 (15 oz.) cans petite diced tomatoes
2 TBSP. tomato paste
1/2 tsp. crushed red pepper flakes
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/2 tsp. black pepper
1 lb linguine
1/2 cup peas, fresh or frozen
1 1/2 lbs. scallops
1/4 cup whole fresh basil leaves
Lemon wedges
Parmesan cheese
DIRECTIONS
Saute the onions, garlic, and parsley in the olive oil over medium heat until softened.
Add wine, cook for 2 minutes.
Stir in the tomatoes, tomato paste, pepper flakes, cumin, cinnamon and pepper. Simmer gently 20 minutes; stirring occasionally.
While the sauce is cooking, prepare the pasta according to the directions on the box.
Drain well and keep warm.
Return sauce to medium-high heat; add peas, scallops and basil.
Cook until the scallops are lightly firm.
Toss pasta with sauce and top with a little lemon juice.
Serves 4 to 6.
