| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | qt | Water |
| 1 | lb | Fresh OR dried spinach; fettuccine |
| 1/2 | c | Flour |
| Salt; to taste | ||
| Black pepper; to taste | ||
| 1 | lb | Fresh bay or sea scallops; well washed |
| 4 | tb | Butter |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1/2 | ts | Crushed red pepper |
| 4 | tb | Butter |
| Parmesan cheese; grated |
INSTRUCTIONS
Bring water to full boil in large pot. Add fettuccine. Cook at slow boil, until noodles are just tender, about 5 minutes or less, depending on your pasta. Meanwhile, combine flour with salt Source: Cooking in the New South by Ann Byrn Phillips. Margaret Garland DFYX18A Posted to MC-Recipe Digest by Nancy Berry <[email protected]> on May 17, 1998
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