Instructions: In a large saucepan heat 2 tablespoons of the olive oil with the garlic over meduim heat. When the garlic starts to sizzle, pour in the tomatoes.

Add the salt and crushed red pepper. Bring to a boil. Lower the heat.

Simmer the sauce for 30 minutes, stirring occasionally.

In another skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, or until the shrimp turn pink, stirring frequently. Add to the tomato mixture. Stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Taste for salt. Serve over the pasta.

This was excellent with a colorful leafy salad with grilled chicken pieces, shredded cabbage, Oriental noodles and Good Seasons Oriental Salad Dressing mix. (...to replace all that vinegar, use 1 Tb. vinegar and some soy sauce and remaining water to vinegar line. Cut down on the oil too!

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