Hair Pasta with Sea Scallops|
Angel Hair Pasta with Sea Scallops
1/2 c Soft breadcrumbs
8 oz Angel hair pasta; uncooked
1 tb Olive oil; for vegetables
1 ts Olive oil; for scallops
1/2 c Chopped fresh parsley;
1 Clove garlic; minced
1 ts Dried whole basil
1/2 ts Dried whole oregano
1/4 ts Salt
1 tb All-purpose flour
1/4 ts Pepper
8 oz Clam juice; (1 bottle)
1 lb Fresh sea scallops
Cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until
golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat. Drain
and rinse under cold running water; drain well. Place in a large bowl; set
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup
parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook
1 minute, stirring constantly with a whisk. Gradually add clam juice,
stirring constantly. Cook 1 minute or until thickened, stirring constantly.
Pour over pasta; toss well. Set aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops,
and saute 4 minutes or until scallops are done. Add to pasta mixture; toss
gently. Yield: 4 servings (serving size: 1-1/4 cups).
Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 19:42:57 -0400
Serving Ideas : Serve immediately.
NOTES : Sprinkle with toasted breadcrumbs and remaining parsley.