Taken from AllRecipes.Com - http://allrecipes.com/Recipe/Fra-Di.....ta/Detail.aspx

Ingredients

* 4 tablespoons olive oil, divided
* 6 cloves garlic, crushed (2 tbs. chopped garlic from a jar)
* 3 cups whole peeled tomatoes with liquid, chopped
* 1 1/2 teaspoons salt
* 1 teaspoon crushed red pepper flakes
~ 2 cayenne peppers chopped (seeds removed)
* 1 (16 ounce) package linguine pasta
* 8 ounces small shrimp, peeled and deveined (didnt have that, but I did have a can of littleneck clams in there, plus the juice)
* 8 ounces bay scallops (nothing available, but I did have a tin of smoked scallops, drained)
* 1 tablespoon chopped fresh parsley
~ 1 teaspoon heavy cream to thicken
~ 1 teaspoon capers

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. 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. Serve sauce over pasta.