In a large saucepan, fry the garlic at 2 tbsp. l olive oil. When the garlic begins to sizzle, add the tomatoes. Season with salt and red pepper. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
Cook pasta and strain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add shrimp and scallops. Cook for 2 minutes, stirring frequently.
Add shrimp and scallops in a tomato mixture with parsley. Cook for about 4 minutes. Serve watering pasta sauce.