Ingredients

serves 4

　　Coarse salt

　　1 pound linguine or spaghetti

　　5 tablespoons olive oil

　　4 garlic cloves, thinly sliced

　　1/2 teaspoon crushed red pepper flakes

　　1 pound bay or sea scallops, tough muscles removed

　　1 pint container ripe grape tomatoes

　　Freshly ground black pepper

　　2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

　　1 tablespoon unsalted butter

　　

Step 1

Bring a large pot of water to a boil, and add salt generously. Add the pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.

　　

Step 2

Heat the oil in a large sauté pan over medium-high heat. Add the garlic and red pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer the garlic to a small bowl; set aside.

　　

Step 3

Add the scallops to the pan (if using sea scallops, cut in half); sauté until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.

　　

Step 4

Add the pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.