Instructions: Heat 2 tablespoons olive oil in large saucepan over medium heat. Add garlic and shallots and saute for 3 minutes, until golden brown. Add basil, pepper flakes, parsley, thyme, tomatoes and wine. Bring to boil. Lower heat and simmer for 20 minutes, then add mushrooms. Cook pasta al dente according to instructions on package. Heat remaining 4 tablespoons olive oil in another skillet over high heat. Add scallops and quickly saute for 1 minute. Add lemon juice and pepper. Add scallops to sauce, spoon immediately over linguine and serve.

Serves 6 to 8.

was a very delicious recipe. The sauce was excellent-very tasty. It makes 6 good-sized portions.

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