Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           soft breadcrumbs
   8      ounces        angel hair pasta -- uncooked
   1      tablespoon    olive oil -- for vegetables
   1      teaspoon      olive oil -- for scallops
     1/2  cup           chopped fresh parsley -- divided
   1      clove         garlic -- minced
   1      teaspoon      dried whole basil
     1/2  teaspoon      dried whole oregano
     1/4  teaspoon      salt
   1      tablespoon    all-purpose flour
     1/4  teaspoon      pepper
   8      ounces        clam juice -- (1 bottle)
   1      pound         fresh sea scallops
                        cut into 1/2-inch pieces

Preparation:

Place breadcrumbs on a baking sheet. Bake at 375F 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; sauté‚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 sauté‚4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).