Seafood Pasta With Heirloom Tomato Fra Diavolo Sauce

• 4 tablespoons olive oil
• 6 garlic cloves, Crushed
• 1 12 lbs plum tomatoes, Peeled, Seeded, and Chopped with Juice
• 1 12 teaspoons salt
• 1 teaspoon red pepper flakes
• 1 lb linguine
• 8 ounces small shrimp
• 8 ounces bay scallops
• 2 teaspoons fresh flat leaf parsley

1. In a saucepan, heat 2 tablespoons oil with garlic over medium heat.
2. Add tomatoes, salt and red pepper flakes and bring to boil.
3. Reduce heat and simmer for 30 minutes, stirring occasionally.
4. Boil pasta until al dente and drain.
5. In a seperate pan, heat 2 tablespoons oil and add shrimp and scallops.
6. Stir frequently about 2 minutes.
7. Add shrimp, scallops and parsley to tomato mixture.
8. Cook 3 to 4 minutes more.
9. Divide pasta among bowls and ladle sauce over.

olive oil, garlic, tomatoes, salt, red pepper, linguine, shrimp, bay scallops, flat leaf parsley

Taken from www.food.com/recipe/seafood-pasta-with-heirloom-tomato-fra-diavolo-sauce-250073 (may not work)