Fra Diavolo Sauce with Linguine

1. 1

   Heat crushed garlic and oil in a large saucepan over medium heat until the garlic starts to sizzle, 1 to 2 minutes. Stir in tomatoes with juice, red pepper flakes, oregano, basil, and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.

2. 2

   Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine in the boiling water until tender yet firm to the bite, about 11 minutes; drain and keep warm.

3. 3

   While the linguine is cooking, heat the remaining olive oil in a large skillet over high heat. Stir in shrimp and scallops and cook, stirring frequently, until the shrimp turn pink, about 2 minutes. Remove from the heat.

4. 4

   Stir shrimp, scallops, mussels, and parsley into the tomato mixture; cook until the sauce begins to bubble and the mussels open, about 7 minutes. Pour the sauce over the linguine and serve.

• Calories 359.26 kcal — Moderate 18%
• Protein 19.61 g ↗ Good Source 39%
• Carbohydrate 54.03 g 20%
• Total Fat 8.15 g — Moderate 10%
• Saturated Fat 1.12 g — Moderate 6%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 56.16 mg — Moderate 19%
• Sodium 369.24 mg — Moderate 16%
• Dietary Fiber 5.58 g — Moderate 20%
• Total Sugars 5.35 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 52.75 mg ⌄ Low Source 4%
• Iron 2.46 mg — Moderate 14%
• Potassium 579.22 mg — Moderate 12%
• Vitamin A 27.16 mcg ⌄ Low Source 3%
• Vitamin C 3.09 mg ⌄ Low Source 3%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄