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. Lower heat just to keep warm and toss in scallops and shrimp to warm them (or warm them in the oven). Cook fresh spinach fettucini according to directions. Serve sauce and seafood over fettucini. Serves 4.