>I don't think a heavy sauce would work (might
>overpower it).

No reason to pussyfoot around it: angel hair is my absolute favorite pasta,
and I'd use it for anything--pesto, tomato sauce, olive-oil-and-parmesan . . .
even Alfredo-type concoctions are fine, but be good-n-sure you've cooked it al
dente.

It's been a while, but I used to saute bay scallops in butter, with garlic and
parsley, season the thing with thyme and black pepper and serve that over angel
hair. It was always popular.

Neil