Pasta with Scallops, Spinach and Tomatoes
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), chopped finely|
|Canned no salt tomatoes||16 Ounce (1 Can, Whole Ones)|
|Rich salt free fish stock||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Double concentrate tomato paste||1 Tablespoon|
|Bay scallops||1⁄2 Pound|
|Spinach leaves||1⁄4 Pound, stemmed, ribbed, thoroughly washed, and cut crosswise into 1/2-inch-wide strips (1 Cup Packed)|
|Pasta||1 Pound, cooked, drained|
In a large skillet or saucepan, heat the oil with the garlic over moderate heat.
When the garlic sizzles, add the tomatoes, crushing them with your hands, and stir in the fish stock, lemon juice, tomato paste, sugar, and bay leaf.
Simmer for 7 to 10 minutes, until thick but still fairly liquid.
Then stir in the scallops and the spinach and continue simmering until the scallops are cooked through and the sauce is thick, 3 to 5 minutes more.
Serve over cooked pasta.