Seafood sauce for pasta (salsa fra diavolo)

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Extra Virgin Olive Oil
6 eaches Garlic cloves; crushed
3 cups Plum or Roma Tomatoes skinned, seeded, coarsely chopped with juice
1½ teaspoon Salt
1 teaspoon Crushed Red Pepper
8 ounces Small Raw Shrimp peeled and deveined
8 ounces Small Raw Bay Scallops
1 tablespoon Parsley; finely chopped
1 pounds Linguine; cooked al dente

Directions

In a large saucepan heat 2 tablespoons of the olive oil with the garlic over meduim heat. When the garlic starts to sizzle, pour in the tomatoes. Add the salt and crushed red pepper. Bring to a boil.

Lower the heat. Simmer the sauce for 30 minutes, stirring occasionally.

In another skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, or until the shrimp turn pink, stirring frequently. Add to the tomato mixture. Stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Taste for salt. Serve over the pasta.

This was excellent with a colorful leafy salad with grilled chicken pieces, shredded cabbage, Oriental noodles and Good Seasons Oriental Salad Dressing mix. (...to replace all that vinegar, use 1 Tb.

vinegar and some soy sauce and remaining water to vinegar line. Cut down on the oil too!

From the book ....The Ultimate Pasta Machine Cookbook by Tom Lacalamita, Simon & Schuster ISBN# 0-671-50102-X Shared by Sandy Gamble <scg@...>

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