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