Scallops and fettuccine
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | quarts | Water |
1 | pounds | Fresh OR dried spinach; fettuccine |
½ | cup | Flour |
Salt; to taste | ||
Black pepper; to taste | ||
1 | pounds | Fresh bay or sea scallops; well washed |
4 | tablespoons | Butter |
Salt; to taste | ||
Pepper; to taste | ||
½ | teaspoon | Crushed red pepper |
4 | tablespoons | Butter |
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