8 oz. cooked vermicelli (or angel hair pasta)
1/3 c. olive oil
1/2 tsp. pepper
8 oz. sealegs (salad style)
2 med. tomatoes, peeled, seeded and chopped (optional)
1 clove garlic, minced
1/3 c. Parmesan cheese
1 tsp. dried dill (or 1/4 c. chopped fresh dill)
1 tsp. salt

In a large skillet, heat oil, add sealegs and garlic. Stir and cook for 5 minutes. Add cooked and drained pasta, Parmesan cheese, dill, salt, pepper and tomatoes. Toss well to coat pasta.