For the pasta with spinach, tomatoes and scallops, cook the pasta in salted water until al dente. Wash the scallops, dry them well and marinate them in olive oil and garlic for 1 hour.
Salt and pepper the scallops, sear them and lift them out of the pan. Briefly roast remaining marinade with tomatoes and chopped spinach.
Season with salt, pepper and chili to taste. Mix in pasta with a little pasta water, add scallops, let stand briefly, arrange.
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