| 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 <molony@scsn.net> on Feb 20, 1998
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