Spaghetti with Curried Seafood Marinara

• 1 pound spaghetti
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon crushed red pepper
• Salt
• 1/2 cup dry white wine
• 2 cups plain tomato sauce
• 1/2 pound shelled and deveined medium shrimp
• 1/2 pound squid, bodies cut into thin rings
• 1/2 pound sea scallops, quartered
• 1/2 cup chopped flat-leaf parsley

1. In a large pot of boiling salted water, cook the spaghetti until al dente.
2. Meanwhile, in a large, deep skillet, heat the olive oil.
3. Add the garlic and cook over moderate heat until golden, about 1 minute.
4. Add the curry powder, crushed red pepper and a pinch of salt and cook, stirring, for 1 minute.
5. Add the wine and cook over high heat until evaporated, about 2 minutes.
6. Add the tomato sauce and cook over high heat, stirring occasionally, for 4 minutes.
7. Add the shrimp, squid and scallops to the skillet and simmer, stirring, until just cooked through, about 3 minutes.
8. Drain the spaghetti, add it to the skillet and toss well.
9. Season with salt and sprinkle on the parsley.
10. Transfer the spaghetti to bowls and serve.

spaghetti, extravirgin olive oil, garlic, curry powder, red pepper, salt, white wine, tomato sauce, shrimp, bodies, flatleaf

Taken from www.foodandwine.com/recipes/spaghetti-with-curried-seafood-marinara (may not work)