SEAFOOD MARINARA WITH LINGUINE

2 tablespoons olive or vegetable oil, divided
1 cup (1 small) chopped onion
3 large cloves garlic, minced
1 3/4 cups (14.5-ounce can) CONTADINA Recipe Ready Diced tomatoes, undrained
1 3/4 cups (14.5-ounce can) chicken broth
1 1/3 cups (12-ounce can) CONTADINA 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 linguine, cooked, drained and kept warm (for serving)

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.

Servings: 6
Source: Contadina