Angel Hair Pasta With Sea Scallops

Angel Hair Pasta With Sea Scallops

1/2 cup soft breadcrumbs

8 oz angel hair pasta --

1 uncooked

1 tablespoon olive oil -- for vegetables

1 teaspoon olive oil -- for scallops

1/2 cup chopped fresh parsley --

1 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 oz clam juice -- (1 bottle)

1 lb fresh sea scallops

1 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).