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
1 (16 ounce) package linguine pasta
8 oz small shrimp peeled and deveined
8 oz Bay scallops
1 tablespoon chopped fresh parsley

Preparation method

In a large saucepan. Heat 2 tablespoons of olive oil with garlic over medium heat When the garlic begins to sizzle, pour in tomatoes. Season with salt and red pepper. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to boil. Cook pasta for 8-10 minutes, or until al dente, drain.
In a large skillet, heat remaining 2 tablespoons olive oil over high heat. Add shrimp and scallops. Cook for 2 minutes, stirring frequently, until the pink shrimp. Add shrimp and scallops in tomato mixture and add the parsley. Cook 3 to 4 minutes or until the sauce begins to bubble. Serve sauce over pasta.

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