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Fra Diavolo Sauce with Linguine

Prep:15 mins Cook:45 mins Total:1 hr Servings:8

6 cloves garlic, crushed

¼ cup olive oil, divided

6 cups canned whole tomatoes with juice, chopped

2 teaspoons red pepper flakes

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh basil

1 ½ teaspoons salt

1 (16 ounce) package linguine

½ pound small shrimp, peeled and deveined

½ pound bay scallops

½ pound mussels, cleaned and debearded

1 tablespoon chopped fresh parsley

Step 1

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 2

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 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.

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