This is an offshoot from the thread below: http://forum.purseblog.com/general-discussion/bad-behavior-in-the-checkout-line-im-pmsing-117246.html My BF is Italian (yep, parents came to NYC from Naples) so you bet I have fun trying dishes he and I both love. This one goes quickly...enjoy! Spaghettini con le capesante (thin spaghetti with scallops): 1/2 lb sea or bay scallops 4 T extra virgin olive oil 6 medium cloves garlic, grated or chopped 2 C chopped canned plum tomatoes with 1/2 cup of their juices 1 heaping T tomato paste 1/3 C dry vermouth 1/3 C fresh basil leaves, chopped 1/2 tsp salt or to taste 1/4 tsp freshly ground white pepper 1 1/2 T salt, for cooking pasta 12 oz spaghettini (thin spaghetti, but not 'angel hair') Wash and dry scallops. Slice each into 3 pieces and set aside. In a large skillet over gentle heat, combine oil and garlic, and cook until garlic softens. Add chopped tomatoes without their juices and saute gently 4-5 minutes. Dissolve tomato paste in the tomato juices and add to pan along with vermouth. allow to evaporate over medium heat for about 4 minutes. Add fresh basil, salt and white pepper to taste. Add scallops; saute over medium heat for 3 minutes. Taste and adjust seasonings if necessary. Meanwhile, bring 4 or 5 quarts water to a rolling boil. Add salt and pasta. Cook, stirring frequently until pasta is al dente, about 7 minutes. Drain and toss with sauce. Serve immediately. Do not serve with grated cheese...in authentic Italian cooking grated cheese is not added to seafood sauces. Buon appetito!!