5 tbspolive oil 1 lbspasta, linguine 4 clovesgarlicthinly sliced 0.5 tspred pepper flakes 1 lbsscallops 1 pinttomatoes, grape to tastesalt to tasteground black pepper 2 tbspparsley 1 tbspbutter, unsalted

1. Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
2. Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute.
3. Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
4. Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately.