1/2 lb. shrimp, shelled & deveined & washed
1/2 lb. bay scallops, washed
2 tbsp. olive oil
1 med. onion, finely chopped
3 cloves garlic, crushed
1 (16 oz.) can tomatoes, peeled & sliced
1 (28 oz.) can crushed tomatoes
1 sm. bunch of fresh basil, chopped or 1 tbsp. dry basil
1 tbsp. parsley
1 lb. spaghetti
1/4 c. dry red wine
1/4 to 1/2 tsp. crushed red pepper to taste

In medium saucepan, saute onion in olive oil until soft. Add garlic, stir. Add tomatoes, basil and parsley. Add 1/4 cup dry red wine and red pepper to taste. Bring to a boil and then simmer for 10 minutes. Meanwhile, bring 4 quarts of water to boil and add spaghetti. "Prince" spaghetti takes 12 to 14 minutes for al dente. Increase sauce temperature to medium-high. Add shrimp and scallops. Cook until shrimp turns pink and scallops are done. Stir occasionally as seafood cooks.

Drain spaghetti. Put back into same pan and immediately add a little sauce to coat spaghetti. Put on a plate and top with sauce. Serves 4. Serve with green lettuce salad and Italian bread. Recipe may be doubled for company and sauce made in advance.