Fra Diavolo Sauce with Linguine

Recipe View 2 mins In a large saucepan, heat crushed garlic and 2 tablespoons olive oil over medium heat until the garlic becomes fragrant and begins to sizzle, approximately 1-2 minutes. Be careful not to burn the garlic, as this will impart a bitter taste.

Recipe View 30 mins Stir in the chopped tomatoes with their juice, red pepper flakes, fresh oregano, fresh basil, and salt. Bring the mixture to a lively boil, then reduce the heat to low and allow it to simmer gently for 30 minutes, stirring occasionally. This slow simmering allows the flavors to meld and deepen.

Recipe View 11 mins While the sauce simmers, bring a large pot of lightly salted water to a rolling boil. Add the linguine and cook until al dente, about 11 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. Set the linguine aside and keep warm.

Recipe View 2 mins In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops and cook, stirring frequently, until the shrimp turn pink and the scallops are lightly seared, approximately 2 minutes. Remove the skillet from the heat.

Recipe View 7 mins Stir the cooked shrimp, scallops, mussels, and chopped fresh parsley into the simmering tomato sauce. Cook until the sauce begins to bubble and the mussels have opened completely, about 7 minutes. Discard any mussels that do not open.

Recipe View 1 mins If the sauce is too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Toss the cooked linguine with the Fra Diavolo sauce, ensuring each strand is coated in the flavorful mixture. Serve immediately.