Basic information

Name: Seafood sauce for pasta (salsa fra diavolo)

Yield: 4

Categories main dish, pasta/rice, sauce/gravy, seafood



 8 oz
 Small Raw Shrimp peeled and deveined
 8 oz
 Small Raw Bay Scallops
 Garlic cloves; crushed
 4 Tbs
 Extra Virgin Olive Oil
 3 c
 Plum or Roma Tomatoes skinned, seeded, coarsely chopped with juice
 1 1/2 tsp
 1 tsp
 Crushed Red Pepper
 1 lb
 Linguine; cooked al dente
 1 Tbs
 Parsley; finely chopped


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

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. ( 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 <>