1/2 lb. fettucini (preferably DeCocco)
2 c. coarsely chopped broccoli raab (heads and leaves)
2 cloves garlic
16 jumbo sea scallops, quartered
2 tbsp. olive oil
Salt
Freshly ground black pepper

In a large pot, cook fettuccine in salted water until al dente. Two minutes before pasta is ready, add broccoli. Drain reserving 1 cup liquid. Meanwhile, in a large skillet, saute garlic and scallops in olive oil until scallops are brown, 1-2 minutes. Add fettucini and broccoli and toss over heat. If pasta is too dry, add a little of the reserved liquid. Season.

NOTE: If serving as a main course, double recipe.