| 1 | *note: if using large sea scallops, cut them in half. |
| 2 | Trim and cut green beans into 1-?inch lengths. |
| 3 | Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. |
| 4 | Drain immediately and reserve ?cup of the cooking liquid. |
| 5 | Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. |
| 6 | Cook briefly without letting it brown. |
| 7 | Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. |
| 8 | Cook, stirring well, for about 5 minutes. |
| 9 | Set aside. |
| 10 | Bring 3 quarts salted water to a boil. |
| 11 | Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. |
| 12 | The pasta should be al dente. |
| 13 | Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. |
| 14 | Add scallops, remaining garlic and salt and pepper to taste. |
| 15 | Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. |
| 16 | Bring to a boil, then lower the heat to a simmer. |
| 17 | Drain pasta and add it to the tomato-scallop mixture. |
| 18 | Serve immediately with the remaining basil. |
