Scallops and fettuccine

4 Servings

Ingredients

QuantityIngredient
4quartsWater
1poundsFresh OR dried spinach; fettuccine
½cupFlour
Salt; to taste
Black pepper; to taste
1poundsFresh bay or sea scallops; well washed
4tablespoonsButter
Salt; to taste
Pepper; to taste
½teaspoonCrushed red pepper
4tablespoonsButter
Parmesan cheese; grated

Directions

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