Capellini With Asparagus And Scallops Recipe
Ingredients
3/4 lb. thin pasta (capellini, spaghetti„¢, angel hair)
2 tbsp. olive oil
2-3 crushed garlic cloves
2 green onions or scallions,sliced thin
8 oz. asparagus, cut into small pieces
6 large basil leaves, chopped (1 tsp. dry)
5-6 small tomatoes, diced (preferably Italian plum)
Salt and pepper
1/2 cup water
1 lb. scallops (preferably bay)
1/4 cup Parmesan (optional)
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and saute" for 5 minutes.
Add and simmer until the tomatoes have blended well, approx 4 minutes.
Add and cook just until slightly underdone.
Do not overcook scallops.
Add pasta and toss.
If desired, add cheese and serve.
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and saute" for 5 minutes.
Add and simmer until the tomatoes have blended well, approx 4 minutes.
Add and cook just until slightly underdone.
Do not overcook scallops.
Add pasta and toss.
If desired, add cheese and serve.
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