Scallops & Spinach Pasta
|Dry green fettuccine/1 package fresh green fettuccine||8 Ounce|
|Pine nuts||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Bay scallops||1 Pound, rinsed and patted dry|
|Garlic||2 Clove (10 gm), minced or pressed|
|Tomato||1 Large, seeded and chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
In a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 3 to 4 minutes for fresh); or cook according to package directions.
While pasta is cooking, toast pine nuts in a wide nonstick frying pan over medium-low heat until lightly browned (about 3 minutes), stirring often.
Remove nuts from pan and set aside.
Then heat oil in pan over medium-high heat.
Add scallops and cook, turning often with a wide spatula, until opaque in center; cut to test (2 to 3 minutes).
Lift from pan, place on a warm plate, and keep warm.
Add garlic to pan; cook, stirring, just until it begins to brown (1 to 2 minutes).
Stir in tomato, then wine; bring to a full boil.
Remove pan from heat and add pasta, scallops and any accumulated liquid, and pars-ley; mix lightly, using 2 spoons.
Season to taste with salt and pepper.
Sprinkle with pine nuts.