3 bunches scallions
2 c. plain spaghetti sauce
4 tbsp. olive oil
2 to 4 cloves garlic, crushed
1/2 lb. extra thin pasta, cooked al dente
3 tbsp. dry vermouth
1/2 c. Romano cheese, grated
Freshly ground black pepper

Heat spaghetti sauce. Clean scallions; cut lengthwise once and then into 1 inch pieces. Saute scallions in skillet with olive oil and garlic, for a few minutes. Mix pasta, sauce, scallions with oil, vermouth, and pepper to taste. Toss and serve with grated cheese.