Fra Diavolo Sauce with Linguine recipe

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Ingredients

6 cloves garlic, crushed
¼ cup 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 ½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

Nutrition Info

364.3 calories
carbohydrate: 50.8 g
cholesterol: 64 mg
fat: 9 g
fiber: 4 g
protein: 22.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 849.3 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.

  2. 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.

  3. Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from 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.

Recipe Yield

8 servings

Recipe Note

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

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