Linguini with Scallops

Ingredients

• Linguini for 4 (a bundle about 1.5" in diameter)
  1 unit
• olive oil (I prefer the light variety)
  2 tbsp
• -oz. can of diced tomatoes
  1 8 unit
• dry white wine
  1 cup
• (about 3/4 lb) scallops - whole bay scallops or sea scallops cut in half
  2 cups
• pepperoni

  diced
  1/4 cup
• leaves of fresh basil

  cut into small ribbons
  5-7 unit
• fresh curly parsley
  1 1/2 cup
• fresh garlic

  coarsely chopped
  4-6 cloves
• Salt and pepper to taste
  1 unit