| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Fish, Pasta | 1 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 3 | sm | Zucchini, cut into thin strips |
| 1 | md | Red bell pepper, slivered |
| 1 | md | Green bell pepper, slivered |
| 6 | oz | Bay shrimp |
| 1 | (8 oz.) bottle clam juice | |
| 1 | (9 oz.) pkg. fresh angel hair pasta, cooked and drained | |
| 1/4 | ts | Salt |
| 2 | tb | Finely chopped parsley |
| 1/3 | c | Heavy cream |
| 1 | md | Yellow bell pepper, slivered |
| 1/2 | lb | Bay scallops |
| 1 | sm | Red onion, thinly sliced |
| 1 | ds | Of cayenne |
INSTRUCTIONS
- In a 10- or 12-inch skillet,heat oil over medium heat. Add zzzucchini, peppers and onion. Stir to coat with oil. cover and cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Add parsely, clam juice, cream and scallops. Cook, stirring occasionally, until scallops are just opaque, about 3 minutes. Add shrimp and heat throough, 1 minute. Season with salt and cayenne. Spoon sauce over hot cooked pasta. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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