Ingredients Jump to Instructions ↓

  1. 1/2 cup soft breadcrumbs

  2. 8 ounces angel hair pasta, uncooked

  3. 1 tablespoon olive oil, for vegetables

  4. 1/2 cup chopped fresh parsley, divided

  5. 1 clove garlic, minced

  6. 1 teaspoon dried whole basil

  7. 1/2 teaspoon dried whole oregano

  8. 1/4 teaspoon salt

  9. 1 tablespoon all-purpose flour

  10. 1/4 teaspoon pepper

  11. 8 ounces clam juice

  12. 1 teaspoon olive oil, for scallops

  13. 16 ounces fresh sea scallops, cut into 1/2-inch pieces

Instructions Jump to Ingredients ↑

  1. Preparation : Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or untilgolden brown; set aside. Cook pasta according to package directions, omitting salt and fat. Drain andrinse under cold running water, drain well. Place in a large bowl and set aside. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cupparsley and next 4 ingredients; saut 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Graduallyadd clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta and tosswell. Set aside and keep warm. Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops andsaut 4 minutes or until scallops are done. Add to pasta mixture, toss gently.


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