| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Plus 2 tsp. olive oil |
| 4 | Cloves garlic; crushed | |
| 1 1/3 | c | Crushed tomatoes; peeled |
| 1/4 | ts | Chili pepper flakes |
| 11 | oz | Vermicelli or other thin pasta |
| 5 | oz | Sea scallops; rinsed and quartered |
| 16 | Littleneck clams; shucked and chopped, juice reserved | |
| 2 | ts | Fresh Italian parsley; chopped |
INSTRUCTIONS
Prep: 10 min, Cook: 20 min. Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat. Saut. garlic 1-2 minutes or until golden. Reduce heat to medium. Add tomatoes and chili pepper flakes and simmer 15 minutes, stirring occasionally. Discard garlic. Cook pasta in a large pot of boiling salted water 5-7 minutes, until al dente. Drain well. Meanwhile, heat remaining 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat. Stir in scallops and saut. 2 minutes. Add chopped clams with their liquid, and the tomato sauce. Cook about 3 minutes, until liquid is slightly reduced. Stir in parsley. Serve sauce over pasta. Posted to recipelu-digest by molony <[email protected]> on Feb 20, 1998
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