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      RECIPE TITLE "Cold Fusilli with Scallops, Olives, and Roasted Red Peppers"
    recipe from The Good Food: Soups, Stews, and Pastas Copyright© 1994 by Daniel Halpern
    Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    yields serves 4-6   time--- difficultyeasy

      RECIPE INGREDIENTS

    1cup freshly squeezed lime juice
    2 cloves garlic, minced
    Peel of 1/2 lemon
    3/4 pound sea scallops, quartered
    Salt and freshly ground pepper
    2 tablespoons vegetable oil
    1 pound fusilli
    1/4 cup olive oil
    2 roasted red peppers, cut into 1 by 1/2-inch pieces
    2tablespoons capers
    1/2pound black olives, pitted and quartered (use Kalamata if possible)
    2tablespoons chopped fresh basil (do not use dried basil; if necessary, substitute parsley)

    Quick from Scratch Pasta Cookbook
    Quick from Scratch Pasta Cookbook Versatile and sure to please, pasta is also one of the fastest meals to prepare. From updates of traditional Italian, Asian, and American recipes to innovative combinations, these dishes will delight and surprise. Try a quick version of that old favorite, macaroni and cheese. Or, dig into boldly flavored Bake Ziti with pesto, refreshing Rotelle and Shrimp with Yogurt Dill Dressing. There's a handy pasta wheel for easy substitutions, ideas for customizing each recipes, indexes of seasonal and vegetarian pasta, and clever, delectable ways to use leftovers.

      RECIPE METHOD

    1. In a mixing bowl, combine the lime juice, garlic, lemon peel, and scallops. Cover and refrigerate for at least 5 hours.

    2. When you are ready to prepare the fusilli, in a kettle bring 5 quarts water to a boil and add 1 tablespoon of salt and the vegetable oil. Add the fusilli, stir, and cook until al dente. Be sure not to overcook the fasilli; it is important that it remain firm. Drain thoroughly and place in a bowl. Toss with the olive oil and allow to come to room temperature.

    3. In a large serving bowl, combine the red peppers, capers, olives, salt and pepper to taste, and toss gently. Remove the scallops from their liquid, and add them to the serving bowl with the fusilli and basil. Toss again and serve immediately.


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