Shrimp And Scallop Arrabbiata

• 1 (9-ounce) package fresh linguine
• 2 tablespoons olive oil, divided
• 8 ounces peeled and deveined large shrimp
• 8 ounces bay scallops
• 1/4 teaspoon salt
• 1 cup prechopped onion
• 2 teaspoons bottled minced garlic
• 1/4 teaspoon fennel seeds, crushed
• 1/4 teaspoon crushed red pepper
• 1 ounce pancetta, chopped
• 4 (14.5-ounce) cans organic stewed tomatoes, undrained (such as Muir Glen)
• 3 tablespoons chopped fresh basil

1. Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Saute 3 minutes or until almost done. Remove shrimp mixture from pan.
3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, garlic, fennel seeds, pepper, and pancetta to pan; saute 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over pasta. Sprinkle with basil.

fresh linguine, olive oil, shrimp, bay scallops, salt, onion, garlic, fennel seeds, red pepper, pancetta, tomatoes, fresh basil

Taken from www.myrecipes.com/recipe/shrimp-scallop-arrabbiata (may not work)