Angel Hair Pasta with Sea Scallops From Cooking Light Serves 4
1/2 cup soft breadcrumbs 8 ounces angel hair pasta -- uncooked 1 tablespoon olive oil -- for vegetables 1 teaspoon olive oil -- for scallops 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 salt and pepper to taste 1 (8-ounce) bottle clam juice 1 pound fresh sea scallops -- cut into 1/2-inch pieces
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, 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; 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; 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.
Per serving: 404 Calories (kcal); 7g Total Fat; (14% calories from fat); 28g Protein; 57g Carbohydrate; 38mg Cholesterol; 582mg Sodium
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