Servings:
4 persons
Time to make:
25 minutes
Calories per Servings:
492 Calories; 8g Fat (15% calories from fat); 30g Protein; 73g Carbohydrate; 37mg Cholesterol; 728mg Sodium
INGREDIENTS:
- 1/2 cup soft breadcrumbs
- 1/2 cup chopped fresh parsley, divided
- 1/2 tsp dried whole oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil, for vegetables
- 1 tbsp all purpose flour
- 1 tsp olive oil, for scallops
- 1 tsp dried whole basil
- 8 oz angel hair pasta, uncooked
- 8 oz clam juice
- 1 lb fresh sea scallops, cut into 1/2-inch pieces
- 1 clove garlic, minced
STEP BY STEP:
- Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown, set aside
- Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl, set aside
- Heat 1 tablespoon oil in a nonstick skillet over medium heat
- Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper, cook 1 minute, stirring constantly with a whisk
- Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm
- Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done
- Add to pasta mixture, toss gently. Serve about 1 1/4 cups eaach then sprinkle with toasted breadcrumbs and remaining parsley.
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