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Yummy! We made it with dried basil and no red pepper, with asparagus on the side.
salt
12 oz spaghetti
1 Tbsp olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1/4-1/2 tsp red pepper flakes, plus more to taste
1 28-oz can whole San Marzano tomatoes, crushed by hand
1 1-in piece parmesan cheese rind
1 cup loosely packed fresh basil sliced, plus more for topping
3/4 lb bay scallops
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1st Keep
 cegrice
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 Geneviève_de_Messières
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