Seafood Pasta With Heirloom Tomato Fra Diavolo Sauce
"From The National Examiner, taken from The Heirloom Tomato Cookbook from Mimi Luebbermann. Prep and cooking times are guesstimates."
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 tablespoons olive oil
- 6 garlic cloves, Crushed
- 1 1⁄2 lbs plum tomatoes, Peeled, Seeded, and Chopped with Juice
- 1 1⁄2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1 lb linguine
- 8 ounces small shrimp
- 8 ounces bay scallops
- 2 teaspoons fresh flat leaf parsley
directions
- In a saucepan, heat 2 tablespoons oil with garlic over medium heat.
- Add tomatoes, salt and red pepper flakes and bring to boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Boil pasta until al dente and drain.
- In a seperate pan, heat 2 tablespoons oil and add shrimp and scallops.
- Stir frequently about 2 minutes.
- Add shrimp, scallops and parsley to tomato mixture.
- Cook 3 to 4 minutes more.
- Divide pasta among bowls and ladle sauce over.
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RECIPE SUBMITTED BY
LeahMarie
Johnstown, 0
<p>I am originally from Johnstown, PA infamous for three floods. Met my husband online, married, and moved to Latrobe, PA. Latrobe is about a 45 minute drive from Johnstown. Arnold Palmer, Mr Rogers (Mr Rogers Neighborhood), and the now defunct Rolling Rock beer brewery, all originate from Latrobe. I have been told that the banana spilt originated here in Latrobe, PA, but that is debateable with a town in Ohio! I have one dog, and a blue heeler, no kids. Unfortunately, my beautiful German Shepard, Adrianne, had to be put to sleep on February 21, 2008. We have adopted Sheila, a Blue Heeler. I am a self taught cook, as I have learned to cook by trial and error. I have A TON of cookbooks, but all of the recipes I try are from this website.</p>
