Fra Diavolo Sauce with Linguine

Name: Fra Diavolo Sauce with Linguine
Total time: 60
Yield: 8
Ingredients: 6 cloves garlic, crushed; 4 tablespoons olive oil, divided; 6 cups canned whole tomatoes with juice, chopped; 2 teaspoons red pepper flakes; 2 teaspoons chopped fresh oregano; 2 teaspoons chopped fresh basil; 1.5 teaspoons salt; 1 (16 ounce) package linguine; 0.5 pound small shrimp, peeled and deveined; 0.5 pound bay scallops; 0.5 pound mussels, cleaned and debearded; 1 tablespoon chopped fresh parsley

Recipe by Stephanie Duncan from allrecipes.com

60 Mins.

Ingredients

8 servings

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6 cloves garlic, crushed
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4 tablespoons olive oil, divided
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6 cups canned whole tomatoes with juice, chopped
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2 teaspoons red pepper flakes
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2 teaspoons chopped fresh oregano
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2 teaspoons chopped fresh basil

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1.5 teaspoons salt
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1 (16 ounce) package linguine
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0.5 pound small shrimp, peeled and deveined
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0.5 pound bay scallops
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0.5 pound mussels, cleaned and debearded
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1 tablespoon chopped fresh parsley

Instructions

Heat crushed garlic and 2 tablespoons oil in a large saucepan over medium heat until garlic starts to sizzle, 1 to 2 minutes. Stir in tomatoes with juice, red pepper flakes, oregano, basil, and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm.
While the linguine is cooking, heat remaining 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops and cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from the heat.
Stir shrimp, scallops, mussels, and parsley into tomato mixture; cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.