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.
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Also open Sunday, noon–5 pm, from April 1 till mid-June, and in November and December.
Willow Pond Farm Herbs & Everlastings
home of the Pennsylvania Lavender Festival, June 18–20, 2010
Tom and Madeline Wajda, proprietors
145 Tract Road, Fairfield, PA 17320 USA
tel/fax: 717-642-6387
e-mail: info@willowpondherbs.com
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