Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8