Capellini With Asparagus And Scallops
|Pasta||3⁄4 Pound (Thin Variety, Capellini, Spaghetti, Angel Hair)|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Green onions||2 , sliced thin (Scallions)|
|Asparagus||8 Ounce, cut into small pieces|
|Basil leaves/1 teaspoon dry basil||6 Large, chopped|
|Tomatoes||6 Small, diced (Preferably Italian Plum)|
|Water||1⁄2 Cup (8 tbs)|
|Scallops||1 Pound (Preferably Bay)|
|Parmesan||1⁄4 Cup (4 tbs)|
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.