Linguine With Red Seafood Sauce

I love pasta so this is one of my favorites. The recipe calls for shrimp and scallops but I usually throw whatever seafood I have on hand into the mix. It's from the Favorite Brand Names Cookbook.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 1  large onion, finely chopped
• 2  garlic cloves, minced
• 1⁄2 cup dry white wine
• 2  cups  canned  meatless spaghetti sauce
• 2  tablespoons  chopped parsley
• 1  bay leaf, crumbled
• 2  teaspoons dried basil leaves
• 3⁄4 teaspoon Tabasco sauce
• 1⁄2 teaspoon salt
• 3⁄4 lb medium shrimp, peeled and deveined
• 3⁄4 lb sea scallops or 3⁄4 lb bay scallop, quartered
• 12  ounces linguine, cooked and drained

Directions

1. In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
2. Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
3. Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.