Fra Diavolo Sauce with Linguine
Description
This linguine fra diavolo features shrimp, bay scallops, and mussels cooked in a spicy tomato sauce made with a generous amount of red pepper flakes.
Ingredients
•
6 cloves garlic, crushed
•
4 tablespoons olive oil, divided
•
6 cups canned whole tomatoes with juice, chopped
•
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 1/2 teaspoons salt
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1 (16 ounce) package linguine
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1/2 pound small shrimp, peeled and deveined
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1/2 pound bay scallops
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1/2 pound mussels, cleaned and debearded
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1 tablespoon chopped fresh parsley
Directions
1
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.
2
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.
3
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.
4
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.