Fra Diavolo Sauce with Linguine

Ingredients

• 6 cloves garlic, crushed
• 1/4 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 1/2 teaspoons salt
• 1 (16 ounce) package linguine
• 1/2 pound small shrimp, peeled and deveined
• 1/2 pound bay scallops
• 1/2 pound mussels, cleaned and debearded
• 1 tablespoon chopped fresh parsley

Directions

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.

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.

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.

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.