Recipe For Spicy Scallop Fettuccine


8 ounces uncooked fettuccine
2 large carrots, thinly sliced
1 tablespoon olive or canola oil
2 cups frozen sugar snap peas
3 green onions, sliced
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1/2 cup white wine or chicken broth
1/3 cup water
2 teaspoons dried tarragon
1 teaspoon chicken bouillon granules
1/8 teaspoon cayenne pepper
1 pound fresh or frozen bay scallops, thawed
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup shredded Parmesan cheese


Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm.

In the skillet, combine wine or broth, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.