---------- Recipe via Meal-Master (tm) v8.02
Title: Seafood Sauce for Pasta (Salsa Fra Diavolo)
Categories: Main dish, Pasta/rice, Sauce/gravy, Seafood
Yield: 4 servings
4 tb Extra virgin olive oil
6 cl Garlic; crushed
3 c Plum or roma tomatoes
-skinned, seeded, coarsely
-chopped with juice
1 1/2 ts Salt
1 ts Crushed red pepper
8 oz Small raw shrimp
-peeled and deveined
8 oz Small raw bay scallops
1 tb Parsley; finely chopped
1 lb Linguine; cooked al dente
In a large saucepan heat 2 tablespoons of the olive oil with the
garlic over medium heat. When the garlic starts to sizzle, pour in
the tomatoes. Add the salt and crushed red pepper. Bring to a boil.
Lower the heat. Simmer the sauce for 30 minutes, stirring
occasionally.
In another skillet, heat the remaining 2 tablespoons of olive oil over
high heat. Add the shrimp and scallops. Cook for about 2 minutes, or
until the shrimp turn pink, stirring frequently. Add to the tomato
mixture. Stir in the parsley. Cook for 3 to 4 minutes, or until the
sauce just begins to bubble. Taste for salt. Serve over the pasta.
From the book: The Ultimate Pasta Machine Cookbook by Tom Lacalamita,
Simon & Schuster ISBN# 0-671-50102-X
Shared by Sandy Gamble <
[email protected]>
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