1/4 c. olive oil
1 tbsp. oregano
1 lg. can (28 oz.) crushed tomatoes
1/2 c. white wine
1/2 lb. uncooked shrimp
1 lb. uncooked spaghetti
2 cloves garlic, chopped
Salt and pepper to taste
Dash of hot pepper flakes, optional
1/2 lb. scallops
2 tbsp. fresh chopped parsley

In a large skillet heat olive oil and saute garlic. Stir in oregano, salt, and pepper. Add tomatoes, pepper flakes, and wine; simmer for about 15 minutes. Add shrimp and scallops and cook until done, about 8 minutes.

Cook spaghetti, according to package directions, al dente. Drain and place on a serving platter. Pour seafood sauce over pasta and sprinkle with parsley. Makes 4 servings.