This week, Oc. 22 to 28, Vons has Anthony's Pasta at 10 for $10, medium raw shrimp at $4.49 per pound, sold in a 2 pound bag, and Hormel bacon: buy one, get one free.

Shrimp Scampi with Linguine 1 pound linguine 2 ½ tbls., extra virgin olive oil 3 tablespoons melted butter ¼ cup fresh lemon juice (2 lemons) Pepper, to taste 2 tablespoons onion, finely chopped 4 garlic cloves, minced 2 pounds raw shrimp, shelled

Cook linguine in a large pot of salted water for 7 to 10 minutes, or according to package directions.

Combine olive oil, melted butter, lemon juice, salt and pepper, onion and garlic in a shallow baking dish. Add raw shrimp and turn to coat thoroughly.

Place the dish of shrimp in a preheated broiler about four inches from heat for about two minutes, turn and broil on the other side for one minute more. Don't overcook.

Drain the cooked linguine and then put it back in the pot. Add the shrimp with remaining sauce. Toss well and serve.

Spaghetti Carbonara

1 pound spaghetti ½ pound bacon, cut into small strips 4 garlic cloves, minced 2 large eggs 1 cup grated Parmesan cheese Pepper, to taste 1 cup pasta water

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions till tender yet firm. When pasta is finished, drain all but one cup water.

Fry bacon over medium heat. When bacon is crisp, drain all but 2 tablespoons of fat. Add garlic and sauté for less than a minute.

Add the hot, drained spaghetti to the pan with bacon and garlic, and toss. Return the pan to low heat.

Beat the eggs and Parmesan cheese together in a mixing bowl, stirring well to prevent lumps.

Pour the egg/cheese mixture into the hot pasta, mixing quickly until the eggs thicken, but do not scramble. Thin out the sauce with some of the reserved pasta water. Season with pepper, to taste.

—Jan Cole