8

large

ripe tomatoes

½

kg

scallops

1

Tbs

garlic; chopped finely

1

tsp

salt

450

g

penne pasta

2

Tbs

Italian parsley; chopped

1/3

cup

olive oil

¼

tsp

chilli flakes

1

tsp

lemon zest; grated

½

cup

fresh basil leaves

4

Tbs

parmesan cheese; grated

1

Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely.

2

Slice scallops into thin rounds about 2cm, thick and place in bowl with lemon rind. sauté garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta.

3

Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops.

4

Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve.