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Linguine with Scallops and Tomatoes

1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 28-oz. can crushed tomatoes in puree
12-16 oz. small scallops, quartered
1/2 tsp. hot red pepper flakes
5 tbsp. chopped fresh parsley
1 tsp. dried oregano
1 tsp. dried basil
Salt and pepper to taste
1/4 cup 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.