Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl; set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently.