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In a large saucepan heat 2 tablespoons of the olive oil with the
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garlic over meduim heat. When the garlic starts to sizzle, pour in
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the tomatoes. Add the salt and crushed red pepper. Bring to a boil.
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Lower the heat. Simmer the sauce for 30 minutes, stirring
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occasionally.
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In another skillet, heat the remaining 2 tablespoons of olive oil
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over high heat. Add the shrimp and scallops. Cook for about 2
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minutes, or until the shrimp turn pink, stirring frequently. Add to
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the tomato mixture. Stir in the parsley. Cook for 3 to 4 minutes, or
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until the sauce just begins to bubble. Taste for salt. Serve over the
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pasta.
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This was excellent with a colorful leafy salad with grilled chicken
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pieces, shredded cabbage, Oriental noodles and Good Seasons Oriental
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Salad Dressing mix. (...to replace all that vinegar, use 1 Tb.
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vinegar and some soy sauce and remaining water to vinegar line. Cut
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down on the oil too!
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From the book ....The Ultimate Pasta Machine Cookbook by Tom
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Lacalamita, Simon & Schuster ISBN# 0-671-50102-X
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Shared by Sandy Gamble
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