Fra Diavolo Sauce With Pasta

This sauce includes shrimp and scallops, best served with linguine pasta.

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. 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 for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Source

4 tbsp olive oil, divided

6 cloves garlic, crushed

3 cups whole peeled tomatoes with liquid, chopped

1 1/2 tsp salt

1 tsp crushed red pepper flakes

1 package linguine pasta

8 ounces small shrimp, peeled and deveined

8 ounces bay scallops

1 tbsp chopped fresh parsley

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