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 , 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. 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. 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. 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.
4. 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 per serving