Fra Diavolo Sauce and Pasta

Oh my, that was quite a party yesterday here in Bloglandia. Thank you, Vanessa, for being such a charming hostess and introducing us all to each other. It's going to take some time to make my way around the room, so please be patient with me.

~

While getting ready for yesterday's party post, last week I worked most of each day right up until dinner time. I was so tired on Wednesday, especially, that all I could think of making was this simple and delicious pasta dish.

Fra Diavolo Sauce and Pasta
serves 4

4 T olive oil, divided
6 cloves garlic, crushed
1 (28 oz) can diced tomatoes with liquid
1 1/2 tsp salt
1/2 - 1 tsp crushed red pepper flakes
6 oz linguine pasta
8 oz small shrimp, peeled and deveined
8 oz bay scallops
1 oz chopped fresh parsley
1 T chopped fresh basil
Parmesan cheese (optional)

In large saucepan, heat 2 T olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta according to directions and drain.

In large skillet, heat the remaining 2 T olive oil over high heat. Add the seafood. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add to the tomato mixture, and add the fresh herbs. Cook until the sauce just begins to bubble, about 2 minutes. Serve sauce over pasta and sprinkle with Parmesan cheese, if desired.

**Note: I used a 12 oz bag frozen uncooked shrimp and half a bag of frozen seafood mix from Trader Joe's which had calamari, shrimp, and bay scallops. I thawed the seafood and drained it well before sauteing. The squid was a particularly nice addition.

I started with 1/2 tsp pepper flakes - I just had this feeling that 1 whole tsp would wind up being atomic. But, if you are a strong soul, go for it!

I also didn't have any linguine on hand, so used rotelli, and it was just great.

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