Make linguine, divide into 6 portions, and form each portion into a bowl

Meanwhile, pour the oil to a depth of 2 inches in a deep-fat fryer and preheat to about 365F

Put the bowl into a wire strainer and carefully lower into the oil

Hold it in position until the pasta is crisp and lightly golden about 2 to 3 minutes

Transfer the nest, bottom side up, to paper towel to drain while frying the other nests

(This can be done 3 to 4 hours in advance of serving.) In a saucepan, combine the honey and cognac over low heat

Cook, stirring almost continuously, until the honey comes to a boil

Reduce the heat to low and simmer for about 2 minutes

Remove from the heat and cool to lukewarm

Just before serving, invert the nests and place them on plates

Sprinkle each nest with some of the nuts and spoon the honey mixture over the top to coat the nests

Add a scoop of ice cream in the center, sprinkle with the remaining nuts, garnish with mint or scented geranium, and serve immediately. VARIATION: For a change make with chocolate pasta (recipe follows) and chocolate ice cream.