——————————PHILLY.INQUIRER—————————— 12 oz WHOLE WHEAT SPAGHETTI
2 c BROCOLI
1/2 LARGE ONION CHOPPED
1 ts TAMARI OR SOY SAUCE
1/2 c CHICKEN STOCK
1 ds CAYENNE PEPPER
1/2 c SLICED MUSHROOMS
1/4 lb SEA SCALLOPS QUARTERED
1 MEDIUM CARROT SLICED THIN
COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A LARGE SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING STOCK,SOY SAUC AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO LOW,COVER,SIMMER JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE HARD.ABOUT TEN MINUTES….. STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER. 1 2 MINUTES….. DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF SCALLOPS…………