Boston Harbor Marinara Sauce With Shellfish Recipe

• 1/4 c. extra virgin olive oil
• 1/2 tbsp. chopped garlic
• 1/2 c. minced sweet red peppers
• 32 ounce. crushed tomatoes
• 1 tbsp. minced parsley
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon grnd pepper
• 2 teaspoon oregano
• 1/4 c. brandy
• 1 1/2 lbs. linguine, cooked al dente
• 1 doz. fresh mushrooms or possibly combination of mussels, shrimp, lobster and scallops, liquid removed

1. 1.
2. Heat oil in heavy skillet.
3. Add in garlic and peppers and cook over medium heat till peppers are soft.
4. 2.
5. Add in remaining ingredients except brandy.
6. Bring to a boil, reduce heat and simmer uncovered 30 min.
7. 3.
8. Add in brandy and return to a boil.
9. Simmer 5 min.
10. Can be made ahead to this point and refrigerated.
11. 4.
12. Return sauce to slow boil.
13. Top with shellfish.
14. Cover and simmer till mussels open and shrimp is pink, about 10 min.
15. 5.
16. Dish sauce over pasta.
17. Top with shellfish.
18. Serve with freshly grated Parmesan.

extra virgin olive oil, garlic, sweet red peppers, tomatoes, parsley, red pepper, grnd pepper, oregano, brandy, linguine, fresh mushrooms

Taken from cookeatshare.com/recipes/boston-harbor-marinara-sauce-with-shellfish-12310 (may not work)