In a large, deep saute pan over medium heat, melt 2 tbsps of butter and add 2 tbsps of grapeseed oil. Sweat the onions for a minute, then add the garlic. Fry for just a minute or two, until the garlic just begins to turn golden.
Stir in the anchovy paste until it disappears into the onions and garlic.
Add the tomato puree from the can, and either chop or crush the tomatoes, adding them to the pan as well.
Add the dried parsely, savory, and red pepper flakes. bring the sauce to a low bubble simmer, uncovered, stirring every once in a while for about 20 minutes, until the sauce thickens.
Stir in the shrimp and half of the chopped fresh basil, cover and simmer for 2 minutes.
Stir in the scallops. again, cover and simmer 2 minutes more. Then add the rest of the chopped basil and 2 tbsps butter. Stir until the butter is melted inches.
Serve over squid ink linguini, with a side salad and crusty semolina bread.