1 (14.5 ounce) can CONTADINA(r) Diced Tomatoes
12 ounces CONTADINA(r) Tomato Paste
2 tablespoons olive oil, divided
1 cup chopped onion
3 garlic cloves, minced
1 (14.5 ounce) can chicken broth
1/2 cup dry red wine or water
1 tablespoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon salt
8 ounces shrimp, fresh or frozen, peeled and deveined
8 ounces scallops, fresh or frozen
1 pound linguine, cooked, drained and kept warm
Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes. Add tomatoes and juice, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.
Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over pasta.