Recipe by RedVinoGirl
This is a recipe I found on AllRecipes. I've changed it a bit to suit my family's tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you'll be in heaven!
- 59.16 ml olive oil, divided
- 8 garlic cloves, minced
- 2 shallots, minced
- 709.77 ml tomatoes, diced (can use canned but I prefer fresh!)
- 226.79 g tomato sauce
- 4.92 ml crushed red pepper flakes (or to taste, I do more!)
- 2.46 ml salt
- 177.44 ml red wine (DRY!, Cab, Zin or Syrah)
- 85.04 g tomato paste, half can
- 453.59 g spaghetti (or linguine)
- 226.79 g bay scallops
- 226.79 g squid rings
- 113.39 g shrimp (peeled and tails removed)
- 14.79 ml fresh parsley (chopped, to taste)
- 14.79 ml fresh basil (chopped, to taste)
- pepper, to taste
Directions See How It's Made
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
- When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
- Season with salt and red pepper.
- Bring to a boil.
- Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the shrimp, calamari and scallops.
- Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
- Add seafood to the tomato mixture, and stir in the parsley.
- Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
- Serve sauce over pasta.