Serves: 4
Total Calories: 613
1 In a skillet large enough to hold all the pasta, cook the garlic in the oil over medium heat until the garlic is lightly golden, about 2 minutes. Stir in the scallops, pepper, and salt to taste. Cook just until the scallops are opaque, about 1 minute.
2 Stir in the tomato and basil. Cook 1 minute until the basil is slightly wilted. Remove the skillet from the heat.
3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 Add the pasta to the skillet. Toss well, adding some of the cooking water if needed. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fettuccine with Scallops recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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