Ingredients

* 1 lb. spaghetti
* 1/4 cup olive oil
* 1 garlic clove, sliced thin
* 1 onion, sliced thin
* 1 16-oz. can plum tomatoes

* 1/4 tsp. dried oregano
* 1 1/2 tbsp. capers
* 1/2 lb. peeled medium shrimp
* 1/2 lb. scallops, halved
* Salt and pepper

Instructions

1.

Cook the spaghetti in a large pot of boiling, salted water. Meanwhile, heat the oil in a skillet, and cook the garlic and onion until softened but not browned.
2.

Dice the tomatoes and add to the pan with the juice from the can, the oregano and capers; cook until about half the tomato juice has evaporated.
3.

Dice the shrimp. Add to the skillet with the scallops, salt and pepper, and cook, stirring, about 2 minutes, or until the shrimp turns white and is no longer translucent.
4.

Drain the spaghetti and add to the skillet; stir over medium heat for 1 minute. Makes 4 to 6 servings.

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