Shrimp and Scallop Arrabbiata

1 9oz. pkg. fresh linguine
2 tbsp. olive oil
8oz. peeled and deveined large shrimp
8oz. bay scallops
1/4 tsp. salt
1 cup chopped onion
2 tsp. bottled minced garlic
1/4 tsp. fennel seeds, crushed
1/4 tsp. crushed red pepper
1oz. pancetta, chopped
4 14.5oz.cans stewed tomatoes, undrained
3 tbsp. chopped fresh basil

Cook pasta according to package directions, omitting salt and fat. Drain.
Set aside and keep warm.

Heat 1 tbsp. 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.

Heat remaining 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.

4 servings