1 16 ounce package Italian mild sausage
1 pound bay scallops
1 pound fettuccine
20 ounces heavy cream
1/2 stick butter
8 ounces grated Romano cheese
1/2 teaspoon nutmeg
2 tablespoons fresh chopped parsley
1 tablespoon olive oil
dash of salt and pepper
4 tablespoons flour
4 ounces sliced snowcapped mushrooms
Remove the skin casing from sausage and knead until sausage is ground. Place sausage in a medium saucepan on low heat. Cover and stir every 30 seconds until sausage meat is brown. Remove from heat. Separate the cooked sausage meat from the remaining liquid in the pan. Place sausage meat in a container and refrigerate. Place fettuccine in boiling water for 3 minutes until al dente. Remove and rinse in cold water. Place pasta in a sealed container with a tablespoon of olive oil and toss. Refrigerate pasta. On medium heat in a large sauce pan, place butter, salt, pepper and nutmeg. Add 4 ounces of grated Romano cheese and sliced mushrooms and simmer for 2 minutes. Add heavy cream an mix thoroughly. Add bay scallops. Let it simmer for 2 minutes. Add parsley, 1 ounce Romano cheese and sausage. Add chilled fettuccine and cover for 2 minutes and sprinkle with remaining Romano cheese and parsley.
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