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Title: Seafood Sauce for Pasta (Salsa Fra Diavolo)
Categories: Entree Pasta Sauce Seafood
Yield: 4 Servings
| 4 | tb | Extra Virgin Olive Oil |
| 6 | Garlic cloves; crushed | |
| 3 | c | Plum or Roma Tomatoes skinned, seeded, coarsely chopped with |
| 1 1/2 | ts | Salt |
| 1 | ts | Crushed Red Pepper |
| 8 | oz | Small Raw Shrimp peeled and deveined |
| 8 | oz | Small Raw Bay Scallops |
| 1 | tb | Parsley; finely chopped |
| 1 | lb | Linguine; cooked al dente |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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