Authentic Italian Seafood Pasta

In Italy, Christmas Eve supper is both a feast and a fast.
A fast because no meat is eaten and a feast because
of the sheer number of fish dishes.
At midday of Christmas Eve we have a simple meal,
Maybe a simple pizza del vigilia topped with
anchovies, rosemary and garlic.
But at night there would be a great feast of fish.
It would start with soup or pasta that might
have three or five different varieties,
include a baked fish, and there was always
panettone and nougat for dessert.

Ingredients:
1 lb. spaghetti
1/4 cup olive oil
1 garlic clove, sliced thin
1 onion, sliced thin
1 16-oz. can plum tomatoes
1/4 tsp. dried oregano
1 1/2 tbsp. capers
1/2 lb. peeled medium shrimp
1/2 lb. scallops, halved
Salt and pepper

Directions:
Cook the spaghetti in a large pot of boiling, salted water.
Meanwhile, heat the oil in a skillet, and cook the garlic
and onion until softened but not browned.
Dice the tomatoes and add to the pan with the juice from the can,
the oregano and capers, dice the shrimp.
Add to the skillet with the scallops, salt and pepper,
and cook, stirring, about 2 minutes, or until the shrimp
turns white and is no longer translucent.
Drain the spaghetti and add to the skillet;
stir over medium heat for 1 minute.