Mmmm - Seafood Marinara with Linguine

• 2 tablespoons olive or vegetable oil, divided
• 1 cup chopped onion
• 3 large cloves garlic, minced
• 1 3/4 cups (14.5-ounce can) diced tomatoes, undrained
• 1 3/4 cups (14.5-ounce can) chicken broth
• 1 1/3 cups (12-ounce can) tomato paste
• 1/2 cup dry red wine or water
• 1 tablespoon chopped fresh basil or 2 teaspoons dried basil leaves, crushed
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves,crushed
• 1 teaspoon salt
• 8 ounces fresh or frozen medium shrimp, peeled and deveined
• 8 ounces fresh or frozen bay scallops
• 1 pound dry linguine, cooked, drained, and kept warm

In large skillet, heat 1 tablespoon oil. Add onion and garlic; saute for 2 minutes. Add tomatoes and juice, broth, tomato paste, wine, basil, oregano, and salt. Bring to a boil. Reduce heat to low; simmer, uncovered, for 10 minutes. In small skillet, heat remaining oil. Add shrimp and scallops; saute for 3 to 4 minutes or until shrimp turn pink.

Add to sauce; simmer for 2 to 3 minutes or until heated through. Serve over pasta.

Makes 6 servings.

Submitted by Janie McKinney; Please send e-mail reply to <aquila@earthlink.net>.