INGREDIENTS:  4 tablespoons olive oil, divided  6 cloves garlic, crushed  3 cups whole peeled tomatoes with liquid, chopped  1 1/2 teaspoons salt  1 teaspoon crushed red pepper flakes  1 (16 ounce) package linguine pasta  8 ounces small shrimp, peeled and deveined  8 ounces bay scallops  1 tablespoon chopped fresh parsley

DIRECTIONS: 1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. 2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. 3. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink.  4. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble.