Linguine and Scallops in Hot Paprika Cream Sauce
In same pan, add remaining teaspoon of the olive oil and mushrooms and cook for 2 minutes. Stir in clam juice and simmer 2 more minutes.
Put cottage cheese in a blender and blend until smooth.
Add sour cream and blend again. Add the milk and paprika and blend once more.
Pour mixture into the pan with mushrooms. Add scallops and warm over very low heat until mixture is warmed through. Season with salt and pepper to taste.
Meanwhile, bring water to a boil, add pasta, and cook until al dente. Drain and place in a large serving bowl. Pour sauce over pasta, sprinkle with parsley and serve.
Good For You Pasta Cookbook