Wine and Butter Sauce with Scallops or Shrimp

1 lb spaghetti rigati
1 lb scallops or peeled and deveined shrimp
1/4 cup chopped parsley
2 cloves garlic, chopped
1 cup white wine
pinch red pepper flakes
1t salt

Cook spaghetti according to package directions.

melt butter in frying pan, add garlic, parsley salt, and red pepper flakes and cook over low heat for 1 minute. Add white wine and simmer until slightly thickened, 5 minutes.

Add shrimp or scallops and simmer until fish is just cooked. Put pasta in a bowl, pour fish over and combine. Add freshly chopped parsley as a garnish.

Makes 4 to 6 servings.

Notes:

Never serve grated parmesan cheese on a fish sauce - it just isn't done!