1 tbsp. olive oil
2 med. cloves garlic, crushed
2 tbsp. minced parsley
2 tbsp. minced fresh basil or 2 tsp. dried basil leaves
1/4 tsp. crushed red pepper flakes
1 (16 oz.) can tomatoes
1/2 c. dry white wine
Sm. jar artichoke hearts
2 tbsp. tomato paste
1 lb. sea scallops
8 oz. linguine

In large saucepan heat oil. Add garlic, saute 3 minutes. Add parsley, basil, pepper flakes, 1 teaspoon salt, 1/8 teaspoon pepper, the tomatoes, wine and tomato paste. Bring to a boil; stir to break up the tomatoes. Cover and simmer 20 minutes. (Add water to sauce if it gets too thick.)

Slice scallops crosswise in half. Add scallops and artichoke hearts to sauce. Cook until scallops are cooked and artichokes are hot (about 5 minutes). Cook linguine. Toss pasta with scallop sauce. Garnish with basil leaves and grated cheese.