Seafood Sauce for Pasta (Salsa Fra Diavolo)

Categories: Main dish | Pasta/rice | Sauce/gravy | Seafood

Serves: 4 Servings

Ingredients:

4 tb Extra Virgin Olive Oil
6 Garlic cloves; crushed
3 c Plum or Roma Tomatoes
-skinned, seeded, coarsely
-chopped with juice
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

Instructions:
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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