Recipe - Vermicelli With Ricotta Cream Sauce

2 tablespoon Plus 2 tsp. olive oil
4 Cloves garlic; crushed
1 1/3 cup Crushed tomatoes; peeled
One fourth teaspoon Chili pepper flakes
11 ounce Vermicelli or other thin
pasta
5 ounce Sea scallops; rinsed and
quartered
16 Littleneck clams; shucked
and chopped, juice reserved
2 teaspoon Fresh Italian parsley;
chopped

Prep: 10 min, Cook: 20 min.

Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high
heat. Saut‚ garlic 12 minutes or until golden. Reduce heat to medium. Add
tomatoes and chili pepper flakes and simmer 15 minutes, stirring
occasionally. Discard garlic. Cook pasta in a large pot of boiling salted
water 57 minutes, until al dente. Drain well. Meanwhile, heat remaining 1
Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat.
Stir in scallops and saut‚ 2 minutes. Add chopped clams with their liquid,
and the tomato sauce. Cook about 3 minutes, until liquid is slightly
reduced. Stir in parsley. Serve sauce over pasta.

Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998