Title: Lickety-split linguine with scallops & toma
 Categories: Quick, Pasta, Seafood
      Yield: 4 Servings
 
      1 lb Linguine or Spaghetti
           -OR Thin Spaghetti,
           -- uncooked
     28 oz Crushed tomatoes in puree
     12 oz Small scallops, quartered
    1/2 ts Hot red pepper flakes
      5 tb Chopped fresh parsley
      1 ts Dried oregano
      1 ts Dried basil
           Salt and pepper to taste
    1/4 c  Grated Parmesan cheese
 
  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.
  
  Each serving provides: 671 Calories; 38.7 g Protein; 115 g
  Carbohydrates; 5.6 g Fat; 37.7 mg Cholesterol; 196 mg Sodium.
  Calories from Fat: 8%