| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pasta | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Soft breadcrumbs |
| 8 | oz | Angel hair pasta, uncooked |
| 1 | T | Olive oil, for vegetables |
| 1 | t | Olive oil, for scallops |
| 1/2 | c | Chopped fresh parsley |
| divided | ||
| 1 | Clove garlic, minced | |
| 1 | t | Dried whole basil |
| 1/2 | t | Dried whole oregano |
| 1/4 | t | Salt |
| 1 | T | All-purpose flour |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 333
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 458.2mg
Potassium: 228.8mg
Carbohydrates: 60.9g
Fiber: 2.8g
Sugar: 2.8g
Protein: 10g