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1.Bring A Large Pot Of Lightly Salted Water To A Boil. Add Pasta And Cook For 8 To 10 Minutes Or Until Al Dente; Drain And Reserve. Meanwhile, In A Large Skillet, Heat 1 To 2 Tablespoons Of Oil And Add Spinach And Salt And Pepper To Taste. Saute Spinach For 5 To 7 Minutes Or Until Wilted And No Longer Watery. Remove Spinach From Skillet And Toss With Pasta; Transfer And Keep Warm. 2.In The Same Skillet, Heat 2 More Tablespoons Of Oil And Add Scallops And 2 Cloves Of Sliced Garlic. Cook Scallops For 1 To 2 Minutes Or Until They Appear Opaque. Add Scallops And Garlic To Fettuccine And Spinach Mix; Transfer And Keep Warm. 3.In The Same Skillet, Heat 2 Tablespoons Of Oil. Add 2 More Cloves Of Sliced Garlic And Saute Until Golden. Add Mushrooms, Soup And White Wine To Skillet. Stir Over Medium Heat For 8 Minutes Or Until Warm. Pour Over Fettuccine And Spinach And Add Ground Black Pepper To Taste; Serve.
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