Cook and drain the linguine according to package instructions, reserving 1/2 cup of the cooking water.
While the linguine is cooking, heat 1 teaspoon olive oil in a large nonstick skillet.
Add the spinach, and sauté until wilted. Set the cooked spinach aside.
Add another teaspoon of oil to the pan, and cook the garlic for no more than 1 minute, stirring constantly, until fragrant.
Add in the tomatoes and wine, and cook for about 3 minutes. Stir in the cooking water and scallops, and cook just until the scallops are cooked through, about three or four minutes. Add back in the spinach, and season with salt and pepper.
Toss linguine in the scallops and sauce, and top with freshly chopped parsley and red pepper flakes (if using).