Angel Hair Pasta with Sea Scallops
Keys: Seafood Pasta Italian Italy European Mediterranean Yield: 4
Ingredients:
1/2 cup soft breadcrumbs
8 oz angel hair pasta, uncooked
1 tbl olive oil, for vegetables
1 tsp olive oil, for scallops
1/2 cup chopped fresh parsley, divided
1 x clove garlic, minced
1 tsp dried whole basil
1/2 tsp dried whole oregano
1/4 tsp salt
1 tbl all-purpose flour
1/4 tsp pepper
8 oz clam juice, (1 bottle)
1 lb fresh sea scallops
cut into 1/2-inch pieces
Method:
Place breadcrumbs on a baking sheet. Bake at 375F 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 aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; sautee1 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 sautee4 minutes or until scallops are done. Add to pasta mixture;
toss gently.
Yield: 4 servings (serving size: 1-1/4 cups).
I'm in my own little world, but thats ok everybody knows me here
Angelique
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