Recipe - Angel Hair Pasta With Sea Scallops

One half cup Soft breadcrumbs
8 ounce Angel hair pasta; uncooked
1 tablespoon Olive oil; for vegetables
1 teaspoon Olive oil; for scallops
One half cup Chopped fresh parsley;
divided
1 Clove garlic; minced
1 teaspoon Dried whole basil
One half teaspoon Dried whole oregano
One fourth teaspoon Salt
1 tablespoon Allpurpose flour
One fourth teaspoon Pepper
8 ounce Clam juice; (1 bottle)
1 pound Fresh sea scallops
Cut into 1/2inch pieces

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 One fourth 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: 1One fourth cups).
Posted to MCRecipe 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.