1 tbsp. olive oil
2 shallots, minced
2 med. cloves garlic, crushed
2 tbsp. minced parsley
2 tbsp. minced fresh basil OR 2 tsp. dried basil
1/4 tsp. tomato paste
1/2 c. dry white wine
1 lb. sea scallops
1 pkg. (9 oz.) frozen artichoke hearts, thawed
1 pkg. (8 oz.) linguine
2 tbsp. toasted pine nuts
1 can (16 oz.) tomatoes

In 3 quart saucepan, heat oil over medium heat. Add shallots and garlic and saute 3 minutes. Add parsley, basil, pepper flakes, tomatoes, wine and tomato paste. Bring to boiling. Stir to break up tomatoes. Cover and simmer 20 minutes.

Slice scallops in half. Add scallops and artichoke hearts to tomato mixture. Cook until scallops are cooked and artichokes are hot, about 5 minutes.

Cook linguine. Drain. On platter toss pasta with scallop mixture; sprinkle with pine nuts.