Seafood Diavolo

1. 2 Tbsp olive oil, divided
2. 1/2 pound raw shrimp, peeled and
3. deveined
4. 1/2 pound scallops
5. 1 onion, sliced
6. 4 garlic cloves, chopped
7. 1 cup diced tomato
8. 3/4 cup white wine
9. 1/4 cup broth
10. 1 cup tomato sauce
11. 1/2 tsp. red pepper flakes
12. 1/2 tsp. dried oregano
13. 2 Tbsp chopped fresh basil
14. 5 cups cooked whole wheat
15. spaghetti (about 2/3 pound dry)

Heat 1 Tbsp of oil in a medium skillet over medium-high heat. Add the shrimp and scallops and cook for 2 minutes, or until the shrimp are pink and opaque. Transfer to a bowl and set aside. In the same skillet, heat the remaining 1 Tbsp of oil. Add the onion and saute for 3 to 4 minutes. Stir in the garlic, tomatoes, wine, broth, tomato sauce, red pepper flakes, and oregano and simmer for 10 minutes, stirring occasionally. Add the shrimp and scallops back into the sauce, stir in the basil, and cook until hot. Serve over the spaghetti. Serves 4.