INGREDIENTS:

1 jar Mama Vincente Fra-Diavolo Marinara (Click To BUY)

1 (16 ounce) package linguine pasta

8 ounces small shrimp, peeled and deveined

8 ounces bay scallops

1 tablespoon chopped fresh parsley

DIRECTIONS:

1. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

2. 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 Mama Vincente Fra-Diavolo Marinara (Click to BUY), and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.