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1 lb. fresh scallops, cut into
3 c. fresh asparagus (2-inch
3 Tbsp. olive oil
1 clove garlic, halved
3 Tbsp. chopped parsley
1/4 tsp. hot pepper flakes
1/2 c. dry white wine
fresh ground pepper
3/4 lb. fresh pasta (linguine
or fettucine)
grated Parmesan cheese

Heat olive oil in large saute pan and add garlic. Cook
1 minute and remove. Add parsley, pepper flakes and wine;
simmer slowly. Meanwhile drop asparagus into rapidly boiling
water and cook 2 to 3 minutes until bright green and barely
tender; drain. When wine mixture is reduced by half, add
scallops and cook until opaque, about 1 to 2 minutes. Do not
overcook. While scallops cook, add pasta to rapidly boiling
water. Fresh pasta should cook in just a little over a minute.
Toss asparagus and scallops with pasta. Serve with freshly
ground pepper and Parmesan cheese.

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