Instructions: Cook the linguine according to package directions. While it is cooking, heat the oil in a large frying pan, stir in the garlic, parsley, and pimento and saute for 3 to 4 minutes. Stir in the chiles, olives, pepper, and scallops and cook for 5 to 6 minutes or until the scallops turn opaque and are just done. Drain the linguine, spoon the scallops and chile sauce over it, toss, and garnish with chopped fresh basil.

SERVING SUGGESTIONS: Start the meal with a cup of corn chowder, followed by the pasta and topped off with peaches poached in white wine and raspberry liqueur.

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