Linguine fra diavolo featuring shrimp, scallops, and mussels cooked in a spicy red sauce made with tomatoes, fresh herbs, and a healthy amount of red pepper flakes.
Ingredients
- 6 cloves garlic , crushed
- 4 tablespoons 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
- 1.5 teaspoons salt
- 1 package linguine , 16 ounce
- 0.5 pounds small shrimp , peeled and deveined
- 0.5 pounds bay scallops
- 0.5 pounds mussels , cleaned and debearded
- 1 tablespoon chopped fresh parsley
Instructions
-
1
Heat crushed garlic and 2 tablespoons oil in a large saucepan over medium heat until garlic starts to sizzle, 1 to 2 minutes. Stir in tomatoes with juice, red pepper flakes, oregano, basil, and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
-
2
Meanwhile, 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 and keep warm.
-
3
While the linguine is cooking, heat remaining 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops and cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from the heat.
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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.
Nutrition Facts
Per serving
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