Bay scallops with fettuccine

4 Servings

Ingredients

Quantity Ingredient
2½ ounce Olive oil
4 Garlic cloves; chopped fine
2 pounds Plump/ round fresh tomatoes; chopped into sm. pie
⅛ teaspoon Basil
2½ teaspoon Salt
½ teaspoon Pepper
1½ ounce Sweet vermouth
1 teaspoon Sugar
1 pounds Bay scallops
1 pounds Fettuccine or thin spaghetti

Directions

Use a 2 quart saucepan. Place in the olive oil and garlic. Lightly brown the garlic on medium temperature. Add the tomatoes, then add remaining ingredients except the scallops. Cook on low heat, at slow boil for 20 minutes. Add the scallops and cook another 5 minutes. If using scallops larger than ½ inch cook 7 minutes. Cook pasta according to instructions on package. Drain completely. Place pasta in large bowl and pour scallops and sauce over. Serve. Makes 4 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998

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