2 lbs red vine-ripened tomatoes
1 c. coarsely chopped basil sprigs (1 bunch)
3 tbsp. Balsamic (Italian) vinegar or sherry vinegar
salt and freshly ground pepper to taste
1 lb. angel hair (Cappellini) pasta, very thin
1/4-1/2 c. extra virgin olive oil
1/2 lb. shrimp, peeled & veined
1 clove garlic
Juice of 1 lemon
Freshly grated Parmesan cheese

Combine tomatoes, basil, vinegar, salt and pepper; marinate 1-2 hours at room temperature or overnight in refrigerator. Cook pasta until al dente and drain well. Transfer to platter and then add enough olive oil to coat.

Mix uncooked tomato sauce into pasta and let stand 5 minutes before serving.

Meanwhile, in a frying pan, pour 2 tablespoons olive oil and sauté a clove of crushed garlic. Then sauté 1 pound of shrimp or 1/2 pound of shrimp and 1/2 pound of scallops for 3 minutes, just until they loose their translucency. Squeeze the juice from 1/2 lemon onto the shell fish and arrange on top of the tomato paste mixture. Serve with Parmesan cheese to sprinkle on top.