| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pasta | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Soft breadcrumbs |
| 8 | oz | Angel hair pasta; uncooked |
| 1 | tb | Olive oil; for vegetables |
| 1 | ts | Olive oil; for scallops |
| 1/2 | c | Chopped fresh parsley; divided |
| 1 | Clove garlic; minced | |
| 1 | ts | Dried whole basil |
| 1/2 | ts | Dried whole oregano |
| 1/4 | ts | Salt |
| 1 | tb | All-purpose flour |
| 1/4 | ts | Pepper |
| 8 | oz | Clam juice; (1 bottle) |
| 1 | lb | Fresh sea scallops |
| Cut into 1/2-inch pieces |
INSTRUCTIONS
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl; set aside. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm. Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups). Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 19:42:57 -0400 From: TheCookie@aol.com Serving Ideas : Serve immediately. NOTES : Sprinkle with toasted breadcrumbs and remaining parsley.
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