Shrimp and Scallop Arrabbiata

Ingredients

• 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

Preparation

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. Sauté 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; sauté 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.