Title: Scallops and Fettuccine
Categories: Seafood
Yield: 4 Servings

4	qt	Water
1	lb	Fresh OR dried spinach; fettuccine
1/2	c	Flour
		Salt; to taste
		Black pepper; to taste
1	lb	Fresh bay or sea scallops; well washed
4	tb	Butter
		Salt; to taste
		Pepper; to taste
1/2	ts	Crushed red pepper
4	tb	Butter
		Parmesan cheese; grated

Bring water to full boil in large pot. Add fettuccine. Cook at slow boil, until noodles are just tender, about 5 minutes or less, depending on your pasta. Meanwhile, combine flour with salt Source: Cooking in the New South by Ann Byrn Phillips. Margaret Garland DFYX18A Posted to MC-Recipe Digest by Nancy Berry on May 17, 1998

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