4 tablespoons olive oil, divided 6 cloves garlic, crushed 3 cups whole peeled tomatoes, with liquid, chopped 1 1/2 teaspoon salt 1 teaspoon crushed red pepper flakes 16 ounces linguine 8 ounces small shrimp, peeled and deveined 8 ounces bay scallops 1 tablespoon fresh parsley, chopped
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink.
Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.