6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled, seeded and chopped
3 tbsp. capers, drained
2 tbsp. anchovies, chopped
1 tbsp. garlic, chopped
3/4 lb. raw shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. olives (Kalamata) chopped, optional

Heat oil on high heat. Add tomatoes, capers, anchovies and garlic. Cook until tomatoes releases their juices and mixture thickens, stir occasionally about 10 minutes. Add shrimp and scallops cook about 2 minutes.

Cook pasta (fettuccine or linguine). Pour sauce over pasta and serve.