Seafood Fettucini with Saffron Tomato Cream Sauce

1 lb Scallops (patted dry)

2 Tb olive oil

1/2 lb medium or large shrimp

1 cup heavy cream

1/4 saffron threads, crumbled

2 Tb tomato paste

1/3 cup tomato sauce

1 large very red & ripe tomato, diced

1/4 tsp dried basil

Salt to taste

1 lb fresh spinach fettucini

Sauté scallops, in olive oil over medium heat, for about 5 minutes, or until browned and just cooked through. Set aside. Boil shrimp for about 5 minutes until they are pink and just cooked through. Peel and set aside. In saucepan, bring cream and saffron to a boil over medium heat. Add tomato paste, tomato sauce, diced fresh tomato and basil. Cook at a low boil for about 10-15 minutes, or until thick and creamy. Take off heat and toss in scallops and shrimp to warm them. Cook fresh spinach fettucini according to directions. Serve sauce over fettucini. Serves 4.