8 ounce uncooked linguine
14 ounce crushed tomatoes in puree
8 ounce Wanchese Bay Scallops
1/4 teaspoon hot red pepper flakes
2 tablespoons fresh chopped parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic finely chopped
Salt and pepper to taste
1/4 cup grated parmesan cheese


Prepare pasta according to package directions. While pasta is cooking, add tomatoes to large sauce pan until simmering. Add scallops and garlic, simmer in sauce for 3 to 4 minutes. Stir in red pepper flakes, parsley, oregano and basil. When pasta is done drain well. Toss pasta with sauce. Season to taste with salt and pepper. Top with parmesan cheese and serve immediately. Serves 2.