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

In 3 quart saucepan, heat oil over medium heat. Add shallots and garlic, saute 3 minutes. Add parsley, basil, pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper, the tomatoes, wine and tomato paste. Bring to boil, stir to break tomatoes. Cover and simmer 20 minutes.

Slice scallops crosswise in half. Scallops and artichoke hearts to tomato mixture. Cook until scallops are cooked and artichokes are hot about 5 minutes. Cook linguine as package label directs, drain.

On platter, toss pasta, scallops mixture, sprinkle with pine nuts. If desired, garnish with basil leaf. Makes 6 servings 298 calories each serving.