2/3 lb. fettuccine (preferably DeCecco)
2 c. coarsely chopped broccoli rabe (bitter broccoli greens), heads and leaves
2 cloves garlic
16 jumbo sea scallops, quartered
2 tbsp. olive oil
Salt and 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 are brown, 1 to 2 minutes. Add fettuccine and broccoli, and dry. Add a little reserved liquid. Season.

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