12 oz (340 g) spaghettini
16 sea scallops, (about 14 oz/400 g)
1/2 tsp (2 mL) salt
2 tbsp (25 mL) extra-virgin olive oil
2 oz (57 g) pancetta, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) hot pepper flakes
1/4 tsp (1 mL) pepper
1 can (19 oz/540 mL) whole tomatoes
2 tbsp (25 mL) chopped fresh parsley

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops, in batches, until golden, about 2 minutes. Remove and set aside.

In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.

Add onion, garlic, hot pepper flakes, pepper and remaining sa< cook, stirring occasionally, until onion is softened, about 5 minutes.

Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.

Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.