Serves 8
4 tbsp olive oil, divided
6 cloves garlic, crushed
6 cups whole peeled tomatoes with liquid, chopped
2 tsp salt
2 tsp crushed red pepper flakes (or to taste)
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tbsp chopped fresh parsley
1. 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.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. 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.
Overcooked Pasta - Considering that pasta is the base for any pasta dish, it really does make a difference how it's cooked. And while undercooked pasta can just be cooked a little longer, what do you do when your end result is mush?
- Drain well. Chop longer pasta (such as spaghetti or linguine) and stir-fry in a bit of oil over med-high heat to crispen it. (If you haven't already started making the rest of your dish, you
can always turn this into a yummy fried noodle dish by adding some herbs, spices and soy sauce!)