In a large skillet, heat oil over
medium-high heat. Add peppers and
cook 5 minutes, stirring occasionally,
until crisp-tender. Remove to a plate.
Season scallops with salt and pepper.
Cook 2 minutes, turning once. Return
peppers to skillet; stir in sauce and
clams. Bring to a boil; reduce heat to
medium and simmer 1 minute or until
scallops are cooked through.
Meanwhile, cook pappardelle
following package directions, about
10 minutes. Reserve 1 cup cooking
Add pappardelle to skillet and stir
until evenly coated with sauce. Add
reserved cooking water as needed to
thin sauce. To serve, spoon onto a large
serving platter and garnish with basil.
NOTE: To freeze fresh scallops, place on
plastic wrap in a single layer and tightly
wrap. Wrap in foil and freeze. When
ready to cook, first thaw in refrigerator