Scallops and fettuccine

Yield: 4 Servings

Measure Ingredient
4 quarts Water
1 pounds Fresh OR dried spinach; fettuccine
½ cup Flour
\N \N Salt; to taste
\N \N Black pepper; to taste
1 pounds Fresh bay or sea scallops; well washed
4 tablespoons Butter
\N \N Salt; to taste
\N \N Pepper; to taste
½ teaspoon Crushed red pepper
4 tablespoons Butter
\N \N 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 MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998

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