|1. In large
saucepot, prepare pasta in boiling salted water as
2. Meanwhile, cut off roots and
tough green tops from leeks. Cut each leek lengthwise in half,
then crosswise into 1/2-inch-wide slices. Rinse leeks in large
bowl of cold water to remove sand; drain well.
3. In 12-inch skillet, melt
margarine or butter over medium heat. Add leeks, pepper, and
3/4 teaspoon salt, and cook until leeks are soft, about 8
minutes, stirring frequently. Add orange peel and saffron and
cook 2 minutes, stirring. Add wine; cook 1 minute longer.
Increase heat to medium-high; add clam juice; heat to boiling.
Add scallops and cook 3 to 4 minutes until opaque. Stir in
cream and heat through.
4. Drain pasta; return to
saucepot. Add leek mixture; toss well. Sprinkle with parsley
leaves just before serving.
Each serving: About 440
calories, 24 g protein, 66 g carbohydrate, 9 g total fat (3 g
saturated), 40 mg cholesterol, 635 mg sodium.