Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Soft breadcrumbs |
| 8 ounces | Angel hair pasta -- |
| \N \N | Uncooked |
| 1 tablespoon | Olive oil -- for vegetables |
| 1 teaspoon | Olive oil -- for scallops |
| ½ cup | Chopped fresh parsley -- |
| \N \N | Divided |
| 1 \N | Clove garlic -- minced |
| 1 teaspoon | Dried whole basil |
| ½ teaspoon | Dried whole oregano |
| ¼ teaspoon | Salt |
| 1 tablespoon | All-purpose flour |
| ¼ teaspoon | Pepper |
| 8 ounces | Clam juice -- (1 bottle) |
| 1 pounds | Fresh sea scallops |
| \N \N | Cut into 1/2-inch pieces |
Place breadcrumbs on a baking sheet. Bake at 375 deg 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 ¼ cup parsley and next 4 ingredients; saute 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 saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-¼ cups).
Recipe By : Cooking Light, Jan/Feb 1994, page 69 From: Date: