Shrimp And Scallop Arrabbiata - cooking recipe

Ingredients

2 tablespoons olive oil
8 ounces large shrimp (deveined, tail off)
8 ounces scallops
1 cup onion, chopped
2 garlic cloves, minced (I actually use 6)
1/2 teaspoon fennel seed, crushed
1/4 teaspoon red pepper flakes, crushed
1 ounce pancetta, diced
30 ounces diced tomatoes (I use canned with Italian seasoning)
2 tablespoons fresh basil, chopped

Preparation

Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
Serve over favorite pasta, with basil sprinkled on top.