| 1 box | BARILLA Linguine Fini |
| 4 tablespoons | extra virgin olive oil |
| 1 clove | garlic |
| 1/4 teaspoon | red pepper flakes |
| 1 pound | bay scallops |
| 1 cup | white wine |
| to taste | sea salt |
| 2 tablespoons | fresh parsley, chopped |
HEAT olive oil in a large skillet over medium heat. Add garlic and red pepper and sauté.
SLICE scallops thin; add to the skillet and sauté over high heat for few minutes.
ADD wine and evaporate well, season with salt and pepper.
COOK pasta according to directions. Drain and toss with the sauce. Sprinkle with parsley before serving.