Linguine With Scallops, Sun-Dried Tomatoes, And Pine Nuts

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1/4 cup pine nuts

3/4 pound linguine

6 tablespoons olive oil

1 1/2 pounds sea scallops


1/2 cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces

6 cloves garlic, minced

6 tablespoons chopped fresh parsley

Scant 1/2 teaspoon dried red-pepper flakes

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