Cook fettuccine according to package directions, without adding salt.

Heat olive oil in a large skillet over medium heat.

Add chopped onion to the skillet and cook for 3-5 minutes, or until softened, stirring frequently.

Add minced garlic to the skillet during the last minute of cooking the onions.

Add shrimp and scallops to the skillet; stir to combine.

Cook the seafood for 2-3 minutes, or until shrimp turn pink and scallops are opaque, stirring frequently.

Stir in the Tuscan-style olive and garlic pasta sauce.

Simmer the sauce over medium-low heat for 3-5 minutes, or until heated through, stirring frequently.

Drain the cooked pasta and place it in a large bowl.

Add the pasta sauce mixture and chopped fresh parsley to the bowl.

Mix lightly to combine.