Tomato Fettuccine With Scallops - cooking recipe

Ingredients

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

Preparation

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