1/4 lb. linguini
2 tbsp. olive oil
1/2 c. diced red onion
1/2 c. green peppers, diced
1/2 tsp. minced fresh garlic
1 (14 1/2 oz.) can tomatoes, chopped
1 (13 3/4 oz.) can chicken broth
1/2 c. dry white wine
1/2 lb. sea scallops
1/2 lb. shrimp, peeled & deveined
1/4-1/2 tsp. red pepper flakes (will make it hot)
2 tbsp. basil
1/4 lb. fresh mushrooms, sliced

Cook and drain linguini (keep warm). Saute next 4 ingredients in olive oil for 2 minutes. Add chicken broth, wine and tomatoes; bring to a boil. Add scallops, shrimp, red pepper flakes, basil and mushrooms then put cover on and cook for 2 minutes. Ladle linguini in a soup bowl and add soup mixture.