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
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into the far past, at least as far back into recorded history as ancient Egypt, and potentially, even further back. However, in the main part, these old recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to food historians is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During Roman times 25BC a man called Apicius compiled some documents describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and afters, a style of dining still practiced today. He also recounts how the ancient Romans used a good variety of aromatic flavors, including a few you will know like basil, fennel and dill. Closer to modern times, we have some recipe books from the 14th Century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is popular today, but rather accounts of the types of meals cooked for the upper classes of those days. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the East, including rosemary and coriander. The introduction of these new foods and spices was responsible for a torrent in manuscripts on food, many of which still exist in private cookery archives. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Angel Hair Pasta With Sea Scallops recipe.
