Tomato Fettuccine With Scallops

• 1/4 lb. (110 g) unsalted butter
• 3 cloves garlic, crushed
• 1 3/4 c. (440 mL) button mushrooms, sliced
• 3 Tbsp. (45 mL) fresh lemon juice
• 1/2 lb. (225 g) fresh scallops
• 4 very small young zucchini, cut into 1 1/4-inch (3 cm) long julienne strips
• 3 Tbsp. (45 mL) finely chopped fresh parsley
• salt and freshly ground black pepper
• pinch of cayenne pepper
• 1 lb. (450 g) fresh tomato fettuccine
• 3 Tbsp. (45 mL) chopped, fresh parsley, to garnish
• 1 lb. fresh spinach, cleaned
• 4 large ripe tomatoes, seeded and cut into 1/4-inch dice
• 6 scallions (3-inches green left on), thinly sliced
• 2 Tbsp. drained capers
• 6 Tbsp. chopped, fresh dill
• 1/4 c. olive oil
• salt and black pepper to taste
• 1/2 lb. shaped pasta (fusili or bow tie)
• 1 lb. white mushrooms (stems removed), cleaned and thinly sliced
• 2 hard-boiled eggs, grated

1. Stack 8 to 10 spinach leaves, roll diagonally and cut in slivers; repeat until all are used.
2. Place in a large bowl.
3. Toss the slivered spinach leaves, tomatoes, scallions, capers, 4 tablespoons chopped dill, olive oil, salt and pepper in a large bowl; set aside.

butter, garlic, button mushrooms, lemon juice, fresh scallops, zucchini, fresh parsley, salt, cayenne pepper, tomato fettuccine, fresh parsley, fresh spinach, tomatoes, scallions, capers, dill, olive oil, salt, pasta, white mushrooms, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808070 (may not work)