| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Main dish, Pasta/rice, Sauce/gravy, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Extra Virgin Olive Oil |
| 6 |
|
Garlic cloves; crushed |
| 3 |
c |
Plum or Roma Tomatoes skinned, seeded, coarsely chopped with juice |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Crushed Red Pepper |
| 8 |
oz |
Small Raw Shrimp peeled and deveined |
| 8 |
oz |
Small Raw Bay Scallops |
| 1 |
tb |
Parsley; finely chopped |
| 1 |
lb |
Linguine; cooked al dente |
INSTRUCTIONS
In a large saucepan heat 2 tablespoons of the olive oil with the garlic
over meduim heat. When the garlic starts to sizzle, pour in the tomatoes.
Add the salt and crushed red pepper. Bring to a boil. Lower the heat.
Simmer the sauce for 30 minutes, stirring occasionally.
In another skillet, heat the remaining 2 tablespoons of olive oil over high
heat. Add the shrimp and scallops. Cook for about 2 minutes, or until the
shrimp turn pink, stirring frequently. Add to the tomato mixture. Stir in
the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to
bubble. Taste for salt. Serve over the pasta.
This was excellent with a colorful leafy salad with grilled chicken pieces,
shredded cabbage, Oriental noodles and Good Seasons Oriental Salad Dressing
mix. (...to replace all that vinegar, use 1 Tb. vinegar and some soy sauce
and remaining water to vinegar line. Cut down on the oil too!
From the book ....The Ultimate Pasta Machine Cookbook by Tom Lacalamita,
Simon & Schuster ISBN# 0-671-50102-X
Shared by Sandy Gamble <scg@indirect.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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