Sunday night, I had the opportunity to have three open bottles of white wine: Two Long Island chardonnays, and an Italian white. The Italian was  light and acidic, not as chilled as it should have been, a bit too summery and not really appropriate for the winter, so initially I was planning to put a few ounces into the pasta sauce. But since my husband didn't like one of other whites, I opted to use a little of that one for cooking instead.

This dish is delicious with frozen scallops, canned clams and canned tomatoes, which is how I made it Sunday night. It would taste even better in the summer with fresh ingredients.

Ingredients (for two people):

• Half a box of thin spaghetti or vermicelli
• Two tablespoons olive oil
• One very large head of garlic, sliced thin then julienned
• Two scallions, sliced thin
• About a cup (8 oz.) of chopped canned tomatoes
• A generous amount of fresh parsley, about 1/4 of a bunch, chopped
• Half cup (4 oz.) of white wine
• One cube of fish bouillon
• One 8 oz. can of chopped clams
• About 10 oz. of frozen sea scallops, or 2/3 lbs. of fresh sea scallops

Start a pot of water boiling for the thin spaghetti or vermicelli. Add the pasta to the boiling water. If you are using frozen scallops, put them in a colander and let them defrost for about 15 minutes. In the meantime, make the sauce in a second pot.

Heat the olive oil, then add the sliced garlic and scallions, and sautée. Add the chopped tomatoes and chopped parsley, cook all together. Add the white wine and cube of fish bouillon, and also add the liquid from the can of clams.  Let cook on medium-high heat for 10-15 minutes to reduce the liquid. While this is cooking down, it is a good time to eat an appetizer course.

Once the pasta is about 90% cooked, but still al dente, shut the flame off and let it sit in the still-hot water for about a minute. Meanwhile add the canned clams and scallops to the pasta sauce, and let cook for a minute or two, just to heat up. Drain the pasta, add to the sauce, and cook the pasta and sauce all together in one pot on high heat for about a minute. Serve into plates that had a slight slope to the sides, as the sauce will be liquidy.

You may want to use both a fork and a large soup spoon for this dish. The liquid is the best part!