Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

Ingredients

• ¾ pound linguine
• Salt
• 1 ½ pounds sea scallops
• 6 cloves garlic, minced
• 6 tablespoons chopped fresh parsley
• ¼ cup pine nuts
• ½ cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
• + 2 more ingredients
• • Scant ½ teaspoon dried red-pepper flakes
  • 6 tablespoons olive oil

1. Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 8 minutes. 2.In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. 3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately...

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