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)
1/4 tsp. crushed red pepper flakes
1 (16 oz.) can tomatoes
1/2 c. dry white wine
2 tbsp. tomato paste
1 lb. sea scallops
1 (8 oz.) pkg. linguini

1. In 3 quart saucepan (or electric covered fry pan) heat oil over medium heat. Add shallot and garlic; saute 3 minutes. Add parsley, basil, red pepper, 1 teaspoon salt, 1/8 teaspoon black pepper, tomatoes, wine, tomato paste. Bring to boiling. Stir to break up tomatoes. Cover, simmer 20 minutes.

2. Slice scallops crosswise in half; add to tomato mixture. Cook about 5 minutes until scallops are cooked.

3. Cook linguini. On platter, toss pasta with scallop mixture. Garnish with basil leaves. Serves 6.