Scallops and fettuccine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Water |
| 1 | pounds | Fresh OR dried spinach; fettuccine |
| ½ | cup | Flour |
| Salt; to taste | ||
| Black pepper; to taste | ||
| 1 | pounds | Fresh bay or sea scallops; well washed |
| 4 | tablespoons | Butter |
| Salt; to taste | ||
| Pepper; to taste | ||
| ½ | teaspoon | Crushed red pepper |
| 4 | tablespoons | Butter |
| Parmesan cheese; grated | ||
Directions
Bring water to full boil in large pot. Add fettuccine. Cook at slow boil, until noodles are just tender, about 5 minutes or less, depending on your pasta. Meanwhile, combine flour with salt Source: Cooking in the New South by Ann Byrn Phillips. Margaret Garland DFYX18A Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998
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