Categories: Vegetables, Pasta, Fish/sea 
      Yield: 6 servings 
  
------------------------------PHILLY.INQUIRER------------------------------ 
     12 oz WHOLE WHEAT SPAGHETTI               1 ds CAYENNE PEPPER 
      2 c  BROCOLI                           1/2 c  SLICED MUSHROOMS 
    1/2    LARGE ONION CHOPPED               1/4 lb SEA SCALLOPS QUARTERED 
      1 ts TAMARI OR SOY SAUCE                 1    MEDIUM CARROT SLICED THIN 
    1/2 c  CHICKEN STOCK                   
  
      COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A LARGE 
  SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL 
  TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING STOCK,SOY SAUC 
  AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO LOW,COVER,SIMMER JUST UNT 
  THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE HARD.ABOUT TEN MINUTES..... 
  STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS ARE 
  COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER. 1 2 
  MINUTES..... 
      DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE 
  MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF 
  SCALLOPS............