Ingredients
Pasta (1 bag large spaghetti noodles); 1/2 c mediterranean olives (pitted and quartered); 2 tbsp anchiove paste; 1/2 c portabello mushrooms roughly chopped; 5 lrg cloves garlic coarsely chopped; 4-5 tbsp olive oil; 5 tbsp capers;1/2 tsp red pepper flakes; dash coarse salt; 2 tbsp tom paste; 6-8 lrg plum tom or lrg can plum tom (skinless); 1 lb bay (lrg) scallops; 1/2 stk butter
Preparation
saute all but one clove of the garlic until just soft in olive oil, add anchiove paste, olives, mushrooms,capers, pepperflakes and salt and warm through. Add plum tomatoes after squeezing into pieces by hand, add tom paste. Simmer through, and ladle over cooked spaghetti. Saute or grill scallops with butter and garlic until white/opaque/but soft. Serve on the side of dish. Serve with garlic bread & Merlot. Strong flavor to enhance noodles, not smother.
