1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 28-ounce can crushed tomatoes in purée
12 ounces small scallops (12-16 ounces), quartered
1/2 teaspoon hot red pepper flakes
5 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
Servings: 4
1. 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.

2. When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top with Parmesan cheese and serve immediately.