Red Scallop Pasta

Directions

1. 1
   In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
2. 2
   Add the bread crumbs and cook, stirring occasionally, until toasted and golden, about 2 to 3 minutes.
3. 3
   Pour crumbs out onto paper toweling and set aside.
4. 4
   In a large kettle of lightly salted boiling water, cook the spaghetti until al dente, about 12 minutes.
5. 5
   Meanwhile, in a large skillet over medium-low heat, melt the remaining 3 tablespoons butter with the oil.
6. 6
   Add the garlic and saute for 2 minutes until golden.
7. 7
   Add the tomatoes and bring to a simmer, mashing down on them with a wooden spoon.
8. 8
   When the sauce is heated through, add the scallops and cook for 3 minutes until the scallops are barely opaque.
9. 9
   Stir in the pepper flakes and parsley and cook for another minute.
10. 10
    Season with salt and pepper.
11. 11
    Drain the pasta.
12. 12
    In a large skillet over high heat, add a few ladles of sauce.
13. 13
    Add the pasta and another ladle of sauce and toss to coat.
14. 14
    Divide the pasta into 4 warm bowls.
15. 15
    Divide the remaining sauce among the bowls and sprinkle generously with the toasted bread crumbs.
16. 16
    Serve immediately.