1/2 cup soft breadcrumbs
8 oz angel hair pasta --
1 uncooked
1 tbsp olive oil -- for vegetables
1 tsp olive oil -- for scallops
1/2 cup chopped fresh parsley --
1 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
1 cut into 1/2-inch pieces
Directions
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).
Recipe By : Cooking Light, Jan/Feb 1994, page 69
From: Date:
Servings: 4 servings
Angel Hair Pasta With Sea Scallops Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Scallop; Seafood
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We hope you enjoy this Angel Hair Pasta With Sea Scallops recipe.
