Fettucine With Cayenne, Scallops, Bacon And Cream - cooking recipe

Ingredients

12 to 16 oz. fresh spinach fettucine, cooked (angel hair may be substituted)
1/2 lb. thick bacon, diced
1 lb. sea or bay scallops
1/4 tsp. minced garlic
1/4 tsp. cayenne pepper (careful)
1/2 tsp. black pepper
1/2 tsp. salt
1/2 pt. light cream

Preparation

Fry bacon.
Reserve 1/2 of drippings in pan with bacon.
Add and saute the scallops with remaining ingredients except cream, for 2 to 3 minutes.
Add cream and heat briefly.
Serve over fettucine or other pasta.
Serves 8 as first course or 4 as main course.