1. Heat oil in a non-reactive Dutch oven over medium-high heat. 2. Add the scallions, garlic and chili pepper. 3. Cook, stirring often, 4 minutes until wilted. 4. Add tomatoes, roasted peppers, vinegar, and pepper. 5. Heat to a boil over high heat; reduce heat to low. 6. Cook, stirring occasionally, for 15 minutes. 7. Add the shrimp & scallops; cook 6 minutes until done; set aside. 8. Meanwhile, cook pasta in boiling salted water until al dente, drain, reserving 1 cup cooking liquid. 9. Stir olives, capers, feta and sage into the sauce; toss sauce with the pasta. 10. Add reserved cooking liquid to reach desired consistency. ---------------------------------------------------------------------------
Nutrition
Ingredients
