Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         tablespoons   soft breadcrumbs
2         ounces        angel hair pasta -- uncooked
3/4       teaspoon      extra virgin olive oil -- for vegetables
1/4       teaspoon      extra virgin olive oil -- for scallops
2         tablespoons   chopped fresh parsley -- divided
1/4       clove         garlic -- minced
1/4       teaspoon      dried whole basil
1         dash          dried whole oregano
1/2       dash          salt
3/4       teaspoon      all-purpose flour
1/2       dash          pepper
2         ounces        clam juice -- (1 bottle)
4         ounces        fresh sea scallops cut into 1/2-inch pieces

Preparation:

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.