Angel Hair Pasta with Sea Scallops

  • 1/2 cup Soft breadcrumbs
  • 8 oz. Angel hair pasta; uncooked
  • 1 Tbsp Olive oil; for vegetables
  • 1 tsp Olive oil; for scallops
  • 1/2 cup Chopped fresh parsley;-divided
  • 1 Clove garlic; minced
  • 1 tsp Dried whole basil
  • 1/2 tsp Dried whole oregano
  • 1/4 tsp Salt
  • 1 Tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 8 oz. Clam juice; (1 bottle)
  • 1 lbs Fresh sea scallops
  • Cut into 1/2-inch pieces image placeholder

Place breadcrumbs on a baking sheet. Bake at 375° F 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 1/4 cup parsley and next 4 ingredients; sauté 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 sauté 4 minutes or until scallops are done.

Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).

Submitted by: Recipe Group Member