Recipe - Scallops And Fettuccine

4 qt Water
1 pound Fresh OR dried spinach;
fettuccine
One half cup Flour
Salt; to taste
Black pepper; to taste
1 pound Fresh bay or sea scallops;
well washed
4 tablespoon Butter
Salt; to taste
Pepper; to taste
One half teaspoon Crushed red pepper
4 tablespoon Butter
Parmesan cheese; grated

Bring water to full boil in large pot. Add fettuccine. Cook at slow boil,
until noodles are just tender, about 5 minutes or less, depending on your
pasta. Meanwhile, combine flour with salt Source: Cooking in the New South
by Ann Byrn Phillips. Margaret Garland DFYX18A
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 17,
1998