In deep and high pan pour a little olive oil in a cold skillet and add a couple of cloves of garlic, cut into 4 pieces, and constantly stir so that the oil enriched with garlic flavor; once the garlic will "try" to brown, remove it from the oil, add makarasana the onion and fry gently until pale Golden in color, add the seafood and chopped parsley, stew for 5 minutes, turning from one barrel to another shrimp and scallops

Then remove the seafood to a plate, and in the pan pour the wine, simmer for a few minutes and add homemade tomato sauce or crushed tomatoes (you can also use tomatoes in their own juice) if fresh tomatoes, simmer for until the liquid evaporates by half, but if tomato, it is enough for 5 minutes, stirring constantly

Then put the seafood on top, add a little more olive oil, a little pepper and salt, sauté for 5-7 minutes more

Boil the pasta in plenty of salted water strictly on time specified on the packaging, they are in any case should not be digested... From the pan again to remove all the "animals".. the pasta Ready to drain in a colander

In the pan combine them with the sauce.

... it on plates, top with seafood and svejesobranna the petrushechka

Very tasty and juicy, and seafood, in principle, can be of any use (also frozen, but before use to thaw)

Priatnogo appetite!!!