Fra Diavolo Sauce with Linguine
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Fra Diavolo Sauce with Linguine

1. Garlic, crushed - 6 cloves
2. Olive oil, divided - 4 tablespoons
3. Canned whole tomatoes with juice, chopped - 6 cups
4. Red pepper flakes - 2 teaspoons
5. Chopped fresh oregano - 2 teaspoons
6. Chopped fresh basil - 2 teaspoons
7. Salt - 1 ½ teaspoons
8. Linguine - 1 (16 ounce) package
9. Small shrimp, peeled and deveined - ½ pound
10. Bay scallops - ½ pound
11. Mussels, cleaned and debearded - ½ pound
12. Chopped fresh parsley - 1 tablespoon

How to cook deliciously - Fra Diavolo Sauce with Linguine

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.