Scallops and tomato pasta

1 lb of spinach linguini or fettucini (dried)
1 lb small scallops, or large ones cut in quarters
1/2 cp fresh parsley, chopped
2-3 cloves garlic, minced
1/2 cp white wine
2 large tomatoes, chopped
1 tbs olive oil
1/4 cp pine nuts, toasted (optional)
fresh shredded or grated parmesan (optional)

Toast the pine nuts in a non-stick pan over medium heat for a few minutes,
stirring often, until lightly brown. Boil water for pasta, and add pasta-
cook until al dente- in the meantime, lightly cook the garlic in the olive oil,
often. Remove them to warm plate. Add tomatoes and wine to pan, and simmer
for a couple of minutes-let this reduce slightly. Add scallops and parsley,
and you could add the juice of a lemon here if you wanted, and heat through.
Serve over pasta, and top with pine nuts and cheese if desired. The sauce
is very light, but the dish is very filling and makes 6 generous servings.