Shrimp and Scallop Fra Diavolo

What warms the body more than a hearty spicy tomato sauce? Hmmm...probably the wine that goes with it?

Italian for "Brother Devil" this daring sauce is loaded with flavors of sautted garlic, tomatoes and touch of spice to tingle the tongue.

4 tbsp olive oil

6-10 cloves of fresh garlic (minced)

2 cans diced tomatoes with jalapeno peppers

2 cans diced tomatoes

2 tsp red pepper flakes

1 lb large shrimp (peeled, devined, butterflied with tail on)

1 lb Argenintian scallops

In a large sauce pan, heat oil with 5-8 cloves of garlic over medium heat. When garlic sizzles (don't let it brown), pour in tomatoes. Add crushed red pepper and simmer stirring occasionally for 1-2 hours. In a seperated saucepan, saute shrimp and scallops in olive oil and remaining garlic and cayenne pepper to taste. Add shrimp and scallops to sauce 5-10 minutes before serving. Serve over linguini