Pasta With Scallops And Green Beans

Directions

1. *Note: If using large sea scallops, cut them in half.
2. Trim and cut green beans into 1-1/4-inch lengths. Drop them into salted boiling water and cook them for 7 min or possibly till slightly crisp and tender. Drain immediately and reserve 1/2 c. of the cooking liquid.
3. Heat 2 Tbsp. of the extra virgin olive oil in a saucepan over medium heat and add in 1 Tbsp. of the garlic. Cook briefly without letting it brown. Add in tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 min. Set aside.
4. Bring 3 qts salted water to a boil. Add in pasta, bring to a boil and cook, stirring, for about 12 min or possibly according to package instructions.
5. The pasta should be al dente.
6. Meanwhile, heat the 2 remaining Tbsp. of extra virgin olive oil in a large saucepan over medium-high heat. Add in scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add in the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add in it to the tomato-scallop mix. Serve immediately with the remaining basil.
7. Franey, The New York Times.