Instructions: 1. In a large skillet heat olive oil and genlty saute fiinely minced garlic and onion for about 5 minutes until soft and golden.

2. Add seasonings and saute another 2-3 minutes.

3. Strain canned tomatoes through a sieve reserving liquid and discarding any tomato pieces. You could also puree the tomatoes in a blender or food processor.

4. Add tomato liquid to the pan with the onions and bring to a boi; reduce heat and simmer for 10 minutes to thicken.

5. Add shrimp and scallops to the tomato sauce, cover and let cook 3-4 minutes.

6. Stir in heavy cream, increase heat slightly and simmer another couple of minutes.

7. Serve over capellini sprinkled with parsley and parmesan cheese.

NOTES : If you prefer a creamier sauce you can increase the amount of cream used to 1 cup, and use a cornstarch paste to thicken. Clams or mussels are also excellent additions to this dish. Pick you favourite and have fun.

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