"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Angel Hair Pasta with Tomato-Scallop Sauce Recipe

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This recipe for Angel Hair Pasta with Tomato-Scallop Sauce, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
1 package Louis Kemp fat free scallop delights
2 Tblsp olive oil
1 medium onion, chopped
1 small bell pepper, chopped
1 clove garlic, minced
2 (16 oz) cans diced tomatoes
1 tsp oregano
salt and pepper to taste
1 lb angel hair pasta, cooked

Directions:
Directions:
In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetables are tender ( do not brown) Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallop delights and simmer another 3 minutes. Serve warm sauce over pasta, top with grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
4-6 servings

 

 

 

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