Seafood Fra Diavolo
4-5 Medium shrimp, peeled and de-veined6 Little Neck Clams6 Medium scallops3 Tbsp. Lemon juice2 Tbsp. Caritá Extra Virgin Olive Oil1 Cup white onion, diced4 Cloves garlic, minced2 Tbsp. Spice Bouquet Balsamic Vinegar1 Tbsp. Sugar1 Tsp. Spice Bouquet Dried Basil1 Tsp. Spice Bouquet Crushed Red Pepper1 Tsp. Spice Bouquet Herbs de Provence¼ Tsp. Spice Bouquet Black Pepper Ground2 Cans (14.5 oz) diced tomatoes (undrained) 8 Oz. Linguine pasta cooked per package directionsSalt and Pepper to taste2 Tbsp. fresh parsley, chopped or 2 Tbsp. Spice Bouquet Parsley FlakesLemon Wedges
Method of Preparation:
In a hot sauté pan add 1 Tbsp. of olive oil and sauté shrimp and scallops with salt and pepper for 3-4 minutes (until no longer translucent). Drizzle with1 Tbsp. of lemon juice and set aside. In the same sauté pan add remainder of olive oil and sauté onion and garlic (until translucent). Add remaining ingredients except for fresh parsley. Reduce heat and cook uncovered for 10 minutes. Add the shrimp and scallops and stir in the sauce. Place the clams on top of the sauce and cover. Continue cooking until the clams have opened up. Discard any unopened clams.
Serve over the pasta and garnish with parsley and lemon wedges.
Yield: 2 servings