Angel Hair Pasta With Sea Scallops

Name: Angel Hair Pasta With Sea Scallops
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 cup soft breadcrumbs; 8 ounces angel hair pasta, uncooked; 1 tablespoon olive oil; 1/2 cup chopped fresh parsley, divided; 1 garlic clove, minced; 1 teaspoon dried basil; 1/2 teaspoon dried 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

Submitted by Phil Franco

"A nice Pasts dish."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

Ingredients
¹⁄₂ cup soft breadcrumbs
8 ounces angel hair pasta, uncooked
1 tablespoon olive oil
¹⁄₂ cup chopped fresh parsley, divided
1 garlic clove, minced
1 teaspoon dried basil
¹⁄₂ teaspoon dried 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

directions

Preparation:
Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside.
Cook pasta according to package directions.
Cook with salted water.
Drain well. Place in a large bowl and set aside.
At the same time heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; sauté 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 and toss well. Set aside and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops and sauté 4 minutes or until scallops are done. Add to pasta mixture, toss gently.
Spread the bread crumbs on top of the pasta and serve.

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RECIPE SUBMITTED BY

Phil Franco

holland, PA

Hi!! <table> <tr><td></table> <img src='http://www.recipezaar.com/members/home/58382/Phil%20Franco.jpg'></td><td> Updated January, 2008. I worked for the Navy for 38 years prior to my present job as a research engineer with Penn State University. I'm originally from Long Island. I met my wife, Grace Mastellone, when I was 16 and she was 13. We've been married since 1963 and we've been living in Pennsylvania since 1974. We have two married sons and 5 grand children. We enjoy eating out at Italian restaurants as well as Applebees.</td></tr></table> <embed type=application/x-shockwave-flash wmode=transparent src=http://w141.photobucket.com/pbwidget.swf?pbwurl=http://w141.photobucket.com/albums/r78/philfranco/1166725960.pbw height=480 width=600> VENICE <embed src=http://www.youtube.com/v/lTOy32KzG0E type=application/x-shockwave-flash wmode=transparent width=525 height=450></embed> We have two sons, Philip and Joseph. <img src='http://www.recipezaar.com/members/home/58382/boysnew.jpg'> Our son Joe is a professional body builder. His website is <a href=http://www.Fitfranco.com>www.FitFranco.com</a> <img src='http://www.recipezaar.com/members/home/58382/Joe.jpg'> <embed src=http://www.youtube.com/v/curTOTUJVOs&rel=1 type=application/x-shockwave-flash wmode=transparent width=425 height=355></embed> More Body Building pictures of <a href=http://franco_j.tripod.com/2006joecontest.html>Joe</a>Joe won this <a href=http://www.bodybuilding.com/fun/2006ocbgoldtri.htm>contest</a> Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs - the ones that produce only small fluctuations in our blood glucose and insulin levels - is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss. This <a href=http://www.glycemicindex.com/>free GI database</a> can be used to find the GI value of your favorite carbohydrate foods that have been tested over the past 25 years from all around the world. You can also check the glycemic load (GL) and grams of carbohydrate per serving. We also have 5 grandchildren. A picture of Phil and Tricia's three boys: <img src='http://www.recipezaar.com/members/home/58382/grandsonsnew.jpg'> Philip at a Giants game: <img src='http://www.recipezaar.com/members/home/58382/Phil.jpg'> Lucas and Angelina were 3 in March of 2006. This is their picture: <img src='http://www.recipezaar.com/members/home/58382/cousinsnew.jpg'> Anthony in is the youngest of the grandkids. He was born on 1-11-06. This is his picture: <img src='http://www.recipezaar.com/members/home/58382/Anthonynew.jpg'> Anthony's Baptism: A picture of my Mom, my wife Grace, Anthony and my sister, Marianne. <img src='http://www.recipezaar.com/members/home/58382/baptismnew.jpg'> This is a picture of Mom and Pop. He died in December of 2005 at the age of 94. We miss him dearly. He also liked to cook. <img src='http://www.recipezaar.com/members/home/58382/mom_popnew.jpg'> I have a collection of several Italian cookbooks and I enjoy cooking with my wife. In the past five years we've visited Italy 4 times and each time I come back several pounds heavier. The thing that bothers me most are nuisance telephone calls, especially at dinner time. One of my favorite foods is pizza and in particular <li><a href=http://www.recipezaar.com/mycookbook/book/62122>Pizza Rustica!!!</a></li> which we usually make for Easter. I enjoy spending a quiet evening at a local restaurant with my wife. We also get pleasure with our grandkids at our beach house in Ocean City, New Jersey. We have part of the first floor in this triplex. <img src='http://www.recipezaar.com/members/home/58382/condonew.jpg'> That's our family in Ocean City,NJ in 2002. Since then we've added three grandchildren. <img src='http://www.recipezaar.com/members/home/58382/Familynew.jpg'></td></tr></table>

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