In a large pot filled with water, bring to a boil. Add in linguine pasta, and cook according to directions.

In a saucepan, add the Bertolli Traditional Marinara Sauce and Alfredo Sauce together to warm over medium heat, mixing until well combined to make the rosa sauce, then reduce heat to simmer to keep sauce warm.

In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat, add in the diced pancetta and cook for about 3 - 5 minutes or until browned. Remove pancetta from heat and set aside, reserving about 1 tablespoon of the drippings.

In the same skillet used for the pancetta, add the scallops, and shrimp cook without moving the seafood for 2 - 3 minutes, then gently flip over and cook for another 2 - 3 minutes.

Drain the pasta and add the Bertolli Rosa Sauce, reserved pancetta, and seafood tossing to coat well.

To serve, garnish with a small handful of arugula and basil, parmesan shavings, if desired, plus a few lemon wedges and toasted sourdough bread.