1 lb. bay scallops (whole), or sea scallops (quartered)
2 bell peppers, green or 1 green and 1 red
1 clove garlic, finely chopped
1/2 to 1 tsp. hot pepper flakes (or even more to taste)
1/4 to 1/3 c. olive oil
Salt and pepper to taste
1/2 c. grated imported Parmesan cheese (optional)

ANCHOVY BUTTER:

1/4 lb. sweet butter
4-5 anchovies with 1 tsp. their oil
1 lb. linguine or sm. pasta shells

Blend anchovies and oil in food processor until smooth or pounded together in a mortar.

Bring a large pot of salted water to a boil, ready for the pasta. Char peppers on all sides until blackened. Place immediately in brown paper bag, fold bag shut and let peppers "steam" for 10 minutes. Peel them under cold running water. Discard stems, seeds, and white inner membranes. Cut peppers into 1-inch squares.

Saute pepper and garlic in half the oil in large wide skillet over medium heat, seasoning lightly with salt and pepper for 3-4 minutes, stirring often. Add pepper flakes, scallops, remaining oil and saute for another 2-3 minutes over low heat, stirring often. Remove pan from heat and let it sit while you prepare pasta.

Have large platter for pasta warmed and ready. Add linguine or pasta shells to boiling water, boil uncovered, stirring from time to time so pasta does not stick together. Cook just until al dente. Drain at once. Reheat sauce for a few seconds.

Place half anchovy butter on warm platter. Cover with pasta. Top with scallop sauce and remaining anchovy butter. Mix well at table and serve, passing cheese separately, if desired.