- 4 ounces uncooked linguine
- 1/4 pound fresh or frozen sea scallops, sliced into thin rounds
- 1/2 cup diced sweet red pepper
- 1 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1 tablespoon olive or vegetable oil
- 2 tablespoons grated Parmesan cheese
- Cook linguine according to package directions. Meanwhile, in a skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture over linguine. Sprinkle with Parmesan.