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
Historians have found proof that recipes existed far back into antiquity, in fact as far as early Egypt, and potentially, even further back. In practice though, in the main part, these ancient cookbooks were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe found, according to food historians are a few ancient tablets in 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 those who drank it feel wonderful. Later on, in Roman times 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few you will know like bay, rue and parsley. Closer to modern times, we find two books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that is served today, but instead accounts of the types of meals on the menus of the rich and powerful of that period. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new tastes was responsible for an explosion in cookery books, the majority of which are now in private libraries. By the arrival of the 1900s, cook books are starting to become popular mostly as a result of increased literacy, people having increased leisure time and having more money to spend. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Angel Hair Pasta With Sea Scallops recipe.
