8 oz. linguine, uncooked
1 lb. fresh sea scallops
Vegetable cooking spray
1 tsp. olive oil
3/4 c. onion, chopped
1 lg. toe elephant garlic, chopped
1/4 tsp. pepper
1/8 tsp. salt
2 1/2 c. (1 lb.) seeded, chopped, unpeeled plum tomatoes
1/3 c. Chablis or white wine
2 tbsp. fresh basil leaves, chopped
1/4 c. black olives, sliced
2 tbsp. freshly grated Parmesan cheese
2 tbsp. fresh parsley, chopped

Cook linguine according to package directions, omitting salt and fat. Drain and set aside. Cut scallops in half crosswise and set aside. Coat a large skillet with cooking spray and add oil and place over medium high heat until hot. Add onion and garlic and saute for 2 minutes. Remove from skillet and set aside. Add scallops, pepper and salt to skillet and saute 2 minutes over medium high heat or until scallops are done. Remove scallops from skillet with slotted spoon and set aside. Add tomato, wine, basil leaves and black olives to skillet and cook 2 minutes over medium heat. Return onion mixture and scallops to skillet and cook one minute, stirring occasionally. Combine pasta and scallop mixture in a large bowl and toss well. Sprinkle with cheese and parsley and serve.