Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Soft breadcrumbs
8 oz Angel hair pasta --
Uncooked
1 tb Olive oil -- for vegetables
1 ts Olive oil -- for scallops
1/2 c Chopped fresh parsley --
Divided
1 Clove garlic -- minced
1 ts Dried whole basil
1/2 ts Dried whole oregano
1/4 ts Salt
1 tb All-purpose flour
1/4 ts Pepper
8 oz Clam juice -- (1 bottle)
1 lb Fresh sea scallops
Cut into 1/2-inch pieces

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. Yield: 4 servings (serving size: 1-1/4
cups).

Recipe By : Cooking Light, Jan/Feb 1994, page 69

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