Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         linguine -- spaghetti or thin
                        uncooked
   1      can           crushed tomatoes in puree -- (28 oz)
  12      oz.           small scallops -- quartered (12 to 16)
     1/2  teaspoon      hot red pepper flakes
   5      tablespoons   fresh parsley -- chopped
   1      teaspoon      dried oregano
   1      teaspoon      dried basil
                        salt and pepper to taste
     1/4  cup           parmesan cheese -- grated

Preparation:

Prepare pasta according to package directions. While pasta is cooking, heat tomatoes in a large saucepan until simmering. Simmer scallops in sauce for 2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil. When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top with Parmesan cheese and serve immediately.