| 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 <nlberry@prodigy.net> on May 17,
1998
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”