Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PHILLY.INQUIRER---------------------------
12 oz WHOLE WHEAT SPAGHETTI 1 ds CAYENNE PEPPER
2 c BROCOLI 1/2 c SLICED MUSHROOMS
1/2 LARGE ONION CHOPPED 1/4 lb SEA SCALLOPS QUARTERED
1 ts TAMARI OR SOY SAUCE 1 MEDIUM CARROT SLICED THIN
1/2 c CHICKEN STOCK

COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A
LARGE SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT
UNTIL TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING
STOCK,SOY SAUC AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO
LOW,COVER,SIMMER JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE
HARD.ABOUT TEN MINUTES..... STIR THE SEA SCALLOPS INTO THE VEGETABLES
AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE
VEGETABLES ARE CRISP ANDD TENDER. 1 2 MINUTES.....
DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE
MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF
SCALLOPS............

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