Fra Diavolo Sauce With Pasta

Recipe View In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and cook until fragrant and lightly golden, being careful not to burn it, about 2-3 minutes.

Recipe View Pour in the chopped tomatoes, season with salt and crushed red pepper flakes. Bring the sauce to a gentle boil, then reduce heat to low, cover, and simmer, stirring occasionally, for 30 minutes to allow the flavors to meld.

Recipe View While the sauce simmers, bring a large pot of lightly salted water to a rolling boil. Add the linguine pasta and cook according to package directions, usually 8-10 minutes, or until al dente. Reserve about 1 cup of pasta water before draining.

Recipe View In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink and the scallops are opaque and lightly browned, about 2-3 minutes. Do not overcook.

Recipe View Add the cooked shrimp and scallops to the tomato sauce. Stir in the chopped parsley. Cook until the sauce just begins to bubble, allowing the seafood to absorb the sauce’s flavors, about 3-4 minutes. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.

Recipe View Drain the cooked linguine and add it directly to the saucepan with the sauce. Toss to coat thoroughly.

Recipe View Serve immediately, garnished with additional fresh parsley.