1/4 pound shrimp, shelled and deveined
1/2 28 oz. can crushed tomatoes
1/2 small bunch of fresh basil, chopped
1 teaspoon parsley
1/2 pound spaghetti
1/8 cup dry red wine
1/2 teaspoon crushed red pepper to taste
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
1 16 oz. can tomatoes, peeled
1 tablespoon butter
In medium saucepan, saute onion in 1 tablespoon olive oil until soft. Add garlic, stir. Add tomatoes, basil and parsley. Add 1/4 cup dry red wine and red pepper to taste.
Meanwhile, bring 4 quarts of water to boil and add spaghetti. Cook until al dente.
In another pan, heat 1 tablespoon olive oil and 1 tablespoon butter. Add shrimp and scallops. Cook until shrimp turns pink and scallops are done. Drain and add to sauce, cooking an additional 10 minutes.
Drain spaghetti. Put back into same pan and immediately add a little sauce to coat spaghetti. Put on a plate and top with sauce.
Serve with green lettuce salad and Italian bread. Recipe may be doubled for company and sauce made in advance.