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Linguine with Scallops
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  • 1 lb (.5 kg). linguine, spaghetti, or thin spaghetti, uncooked
  • 1 green bell pepper, ribs and seeds removed, diced
  • 1 medium onion, cut in half, and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) olive oil
  • 1 28 oz (784 grm). can diced tomatoes, drained
  • 1/4 cup (60 ml) pitted black olives, chopped
  • 1 tbsp (15 ml) chopped fresh oregano
  • or
  • 1 tsp (5 ml) dried oregano
  • 1 lb (.5 kg). scallops
  • 1/4 cup (60 ml) chopped fresh parsley
  • coarsely ground black pepper
  • Prepare pasta according to package directions.
  • While pasta is cooking, saute green pepper, onion, and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden.
  • Add tomatoes, olives, and oregano; heat until simmering.
  • Add scallops and simmer 3 to 4 minutes.
  • When pasta is done drain well.
  • Toss pasta with sauce.
  • Add parsley.
  • Sprinkle with black pepper and serve immediately.

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