Pasta Pescatore

• 2 tablespoons extra-virgin olive oil
• 1/2 small white onion, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups crushed canned tomatoes
• 1 teaspoon chile flakes
• 1/3 pound flounder fillets, cut into 2-inch pieces
• 1/3 pound raw medium shrimp, peeled, deveined
• 2 tablespoons capers, drained
• Kosher salt and freshly ground black pepper
• 12 ounces linguine pasta
• 1/4 cup grated Parmesan, for serving, optional

1. Heat the oil in a large skillet over medium heat.
2. Add the onions and cook until translucent, about 3 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the wine.
5. Increase the heat to high and boil the wine until almost evaporated, about 3 minutes.
6. Add the tomatoes and chile flakes and bring the sauce to a boil.
7. Cook, about 10 minutes.
8. Add the flounder, shrimp and capers.
9. Sprinkle with salt and pepper.
10. Simmer the mixture until the flounder and shrimp are almost cooked through, about 1 1/2 minutes.
11. Meanwhile, boil a pot of salted water.
12. Cook the pasta until tender but still firm to bite, about 8 minutes.
13. Ladle out 1/4 cup pasta cooking water and reserve.
14. Drain the pasta.
15. Add the pasta and reserved water to the skillet and toss gently.
16. Cook on low, about 2 minutes.
17. Sprinkle with salt and pepper.
18. Transfer the pasta to a bowl and serve with the Parmesan if desired.

extravirgin olive oil, white onion, garlic, white wine, tomatoes, chile flakes, flounder, shrimp, capers, kosher salt, linguine pasta

Taken from www.foodnetwork.com/recipes/melissa-darabian/pasta-pescatore-recipe.html (may not work)