Fra Diavolo Sauce with Linguine recipe
All Recipes Seafood Shellfish Mussels
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 caloriescarbohydrate: 50.8 gcholesterol: 64 mgfat: 9 gfiber: 4 gprotein: 22.3 gsaturatedFat: 1.3 gservingSize: -sodium: 849.3 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Fra Diavolo Sauce with Linguine
Directions
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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.
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.
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.
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.