Recipe - Bay Scallops With Fettuccine

2 One half ounce Olive oil
4 Garlic cloves; chopped fine
2 pound Plump/ round fresh tomatoes;
chopped into sm. pie
1/8 teaspoon Basil
2 One half teaspoon Salt
One half teaspoon Pepper
1 One half ounce Sweet vermouth
1 teaspoon Sugar
1 pound Bay scallops
1 pound Fettuccine or thin spaghetti

Use a 2 quart saucepan. Place in the olive oil and garlic. Lightly brown
the garlic on medium temperature. Add the tomatoes, then add remaining
ingredients except the scallops. Cook on low heat, at slow boil for 20
minutes. Add the scallops and cook another 5 minutes. If using scallops
larger than One half inch cook 7 minutes. Cook pasta according to instructions
on package. Drain completely. Place pasta in large bowl and pour scallops
and sauce over. Serve. Makes 4 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30
seconds to 1 minute. Then place them in cold water for couple minutes, then
skin can be removed.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 17,
1998