INGREDIENTS:

2 teaspoons olive oil
2 cloves garlic, minced
1 cup tomatoes, seeded, finely diced
1 1/2 cup evaporated skim milk
1 teaspoon marjoram
fresh ground pepper
3/4 pound sea scallops
6 cups cooked angel hair pasta

DIRECTIONS:

In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds. Add the tomato and sauté for 2 mintes. Add the evaporated milk and stir constantly over medium heat until thickened. Add the marjoram and pepper. Add the scallops and cook for 2 minutes until the scallops turn opaque. Pour the sauce over the angel hair pasta and serve.

This recipe for Angel Hair Pasta with Tomato Seafood Cream Sauce serves/makes 6.

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