Yield: 1 Servings
|2 tablespoons||Plus 2 tsp. olive oil|
|4 \N||Cloves garlic; crushed|
|1⅓ cup||Crushed tomatoes; peeled|
|¼ teaspoon||Chili pepper flakes|
|11 ounces||Vermicelli or other thin pasta|
|5 ounces||Sea scallops; rinsed and quartered|
|16 \N||Littleneck clams; shucked and chopped, juice reserved|
|2 teaspoons||Fresh Italian parsley; chopped|
Prep: 10 min, Cook: 20 min.
Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat. Saut garlic 1-2 minutes or until golden. Reduce heat to medium. Add tomatoes and chili pepper flakes and simmer 15 minutes, stirring occasionally. Discard garlic. Cook pasta in a large pot of boiling salted water 5-7 minutes, until al dente. Drain well. Meanwhile, heat remaining 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat.
Stir in scallops and saut 2 minutes. Add chopped clams with their liquid, and the tomato sauce. Cook about 3 minutes, until liquid is slightly reduced. Stir in parsley. Serve sauce over pasta.
Posted to recipelu-digest by molony <molony@...> on Feb 20, 1998