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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
- 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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