In a large saucepan or a stockpot, boil water
for the pasta. Slowly cook the tomatoes in a nonreactive saucepan
over medium heat until reduced by one-third, about 20 minutes. Add
the onion and red pepper flakes, and continue to cook. Plunge the
pasta into the boiling water and cook.
Chop the garlic cloves and parsley together until they form a loose
paste. Add the scallops to the sauce and cook until opaque, about
2 minutes. Salt to taste.
Drain the pasta. Put half of it in a warm serving dish. Pour the
sauce over the top. Add the cream and the remaining pasta. Top with
the garlic parsley paste and toss all the ingredients together. Serve
in warm bowls with the grated cheese.
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