Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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