Shrimp and Scallop Arrabbiata

Ingredients

• 8 ounces bay scallops 
• 2 teaspoons bottled garlic minced
• 0.3 teaspoon pepper red crushed
• 0.3 teaspoon fennel seeds crushed
• 3 tablespoons basil fresh chopped
• 9 ounce pasta fresh
• 2 tablespoons olive oil divided
• 1 cup prechopped onion 
• 1 ounce pancetta chopped
• 0.3 teaspoon salt 
• 8 ounces shrimp deveined peeled
• 58 ounce stewed tomatoes organic undrained canned (such as Muir Glen)

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain. Set aside and keep warm.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4. Add shrimp and scallops to pan; sprinkle with salt. Saut 3 minutes or until almost done.
5. Remove shrimp mixture from pan.
6. Heat remaining 1 tablespoon oil in pan over medium-high heat.
7. Add onion, garlic, fennel seeds, pepper, and pancetta to pan; saut 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.
8. Remove from heat.
9. Serve shrimp mixture over pasta.
10. Sprinkle with basil.