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| 1/2 Tasse | bread crumbs soft |
| 8 x ca. 30 g | Angel hair pasta |
| | Uncooked |
| 1 Esslöffel | Olive oil -- for vegetables |
| 1 Teelöffel | Olive oil -- for scallops |
| 1/2 Tasse | parsley fresh, chopped |
| | Divided |
| 1 | cloves garlic minced |
| 1 Teelöffel | Dried whole basil |
| 1/2 Teelöffel | Dried whole oregano |
| 1/4 Teelöffel | salt |
| 1 Esslöffel | all-purpose flour |
| 1/4 Teelöffel | pepper |
| 8 x ca. 30 g | Clam juice -- (1 bottle) |
| 1 x ca. 450 g | Fresh sea scallops |
| | Cut into 1/2-inch pieces |
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Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).
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