Vermicelli with shellfish

Yield: 1 Servings

Measure Ingredient
2 tablespoons Plus 2 tsp. olive oil
4 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 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

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