1/2 cup soft breadcrumbs
8 ounces angel hair pasta, uncooked
1 tablespoon olive oil, for vegetables
1/2 cup chopped fresh parsley, divided
1 clove garlic, minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice
1 teaspoon olive oil, for scallops
16 ounces fresh sea scallops, cut into 1/2-inch pieces
Preparation
Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or untilgolden brown; set aside.
Cook pasta according to package directions, omitting salt and fat. Drain andrinse under cold running water, drain well. Place in a large bowl and set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cupparsley and next 4 ingredients; sauté 1 minute.
Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Graduallyadd clam juice, stirring constantly.
Cook 1 minute or until thickened, stirring constantly. Pour over pasta and tosswell. Set aside and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops andsauté 4 minutes or until scallops are done. Add to pasta mixture, toss gently.
