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! From the book ....The Ultimate Pasta Machine Cookbook by Tom Lacalamita, Simon & Schuster ISBN# 0-671-50102-X Shared by Sandy Gamble
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 4|
|Calories from Fat: 161 (27%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 185.4mg||57 %|
|Sodium 212.1mg||7 %|
|Potassium 870.4mg||23 %|
|Total Carbohydrate 71.7g||21 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 69.2g|
|Protein 35.3g||50 %|
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Calories per serving: 589
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