Linguini with Scallops

Tomato Sauce:
1/2 cup olive oil
1/8 cup cloves garlic, crushed
1/4 cup capers, drained
2 cups parsley, chopped
2 cups plum tomatos, chopped
3/4 cup dry white wine
1/2 tsp crushed red pepper flakes
1 tsp salt
1 tsp black pepper
1/4 lemon juice

Pasta:
1 pound linguini

Scallops:
1 pound scallops, drained
1/4 cup chopped garlic
1 cup dry white wine
1 cup water or vegetable broth

To make tomato sauce:
1 Heat olive oil in a large saucepan until hot. Add the garlic, capers and parsley. Saute for 1 minute.
2. Add tomatoes, lemon juice, wine, pepper flakes, salt and black pepper.
3. Cook for 15 minutes, stirring occasionally.

4. Boil linguini in large pot.

5. Place scallops in another large pot with the garlic, wine and broth or water.
6. Bring to a boil over high heat. Cook for about 5 minutes.
7. Drain out all but approx 1/4 cup of liquid; stir scallops and remaining liquid into the tomato sauce.

8. Drain linguini and add to the tomato sauce.
9. Cook over high heat for about 4-5 minutes to heat through all contents.