Fra Diavolo Sauce with Linguine

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 364 Calories

Ingredients

• 1 ½ teaspoons salt
• 2 teaspoons chopped fresh oregano
• 1 tablespoon chopped fresh parsley
• 6 cloves garlic, crushed
• ¼ cup olive oil, divided
• ½ pound small shrimp, peeled and deveined
• 2 teaspoons chopped fresh basil
• 2 teaspoons red pepper flakes
• ½ pound mussels, cleaned and debearded
• 1 (16 ounce) package linguine
• ½ pound bay scallops
• 6 cups canned whole tomatoes with juice, chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.