In a large skillet over medium heat, melt butter and olive oil.

Sauté minced garlic, finely sliced shallots, and 1-1/2 tablespoons of red pepper flakes until tender.

Add the large shrimp and scallops to the skillet.

Cook for 5 to 10 minutes or until the shrimp turn pink.

Stir in the chopped imitation crabmeat and heat through.

Transfer the seafood mixture to a plate and keep it warm.

In the same skillet, add drained petite diced tomatoes, granulated sugar, and the remaining red pepper flakes.

Bring the mixture to a boil, stirring occasionally.

Reduce the heat and let it simmer for 15 minutes.

Add the thinly sliced fresh basil and the cooked seafood to the tomato mixture.

Spoon the flavorful seafood and tomato sauce over the cooked linguine pasta.