Spaghetti With Spicy Scallop Marinara Sauce
Ingredients
- Kosher salt
- 12 ounces multigrain spaghetti
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1 1-inch piece parmesan cheese rind
- 1 cup loosely packed fresh basil, sliced, plus more for topping
- 3/4 pound bay scallops
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