By Madeline Wajda
Willow Pond Farm Herbs & Everlastings

8 ozs. cooked linguine
1 lb. bay scallops, rinsed and dried
2 Tbs. olive oil
2 Tbs. chopped garlic
1/2 C chopped fresh parsley
1/8 tsp. dried hot pepper
salt

Cook pasta. Pour oil in pan and place over medium. heat. Add garlic and cook until lightly golden. Add parsley and hot pepper and stir once or twice. Add scallops with a pinch of salt. Increase heat to high; cook for one minute, and turn off heat. Pour scallops over pasta and toss well. Serves 4.