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
- garlic: 6 clove (crushed)
- olive oil: 4 Tbsp (divided)
- canned whole tomatoes with juice: 6 cups (chopped)
- red pepper flakes: 2 tsp
- fresh oregano: 2 tsp (chopped)
- fresh basil: 2 tsp (chopped)
- ½ teaspoons salt: 1 piece
- linguine: 1 pack (16 ounce pack)
- small shrimp: 0.5 pound (peeled and deveined)
- bay scallops: 0.5 pound
- mussels, cleaned and debearded: 0.5 pound
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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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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.
