---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Seafood Sauce for Pasta  (Salsa Fra Diavolo)
 Categories: Main dish, Pasta/rice, Sauce/gravy, Seafood
      Yield: 4 servings
 
      4 tb Extra virgin olive oil
      6 cl Garlic; 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
 
  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. 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.
  
  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>  

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