1/2 cup Soft breadcrumbs
8 oz Angel hair pasta, uncooked
1 tbsp Olive oil, for vegetables
1 tsp Olive oil, for scallops
1/2 cup Chopped fresh parsley, divided
1 Clove garlic, minced
1 tsp Dried whole basil
1/2 tsp Dried whole oregano
1/4 tsp Salt
1 tbsp All-purpose flour
1/4 tsp Pepper
8 oz Clam juice, (1 bottle)
1 lb Fresh sea scallops
Cut into 1/2-inch pieces
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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 aside.
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
From: TheCookie@aol.com Serving Ideas : Serve immediately.
NOTES : Sprinkle with toasted breadcrumbs and remaining parsley.
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