Pasta With Provencal Seafood Sauce

In 'How to Cook Everything' by Mark Bittman

• Ready In: 54 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup  diced onion
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon crushed red pepper flakes (or to taste)
• 1⁄2 cup dry white wine
• 2  cups  canned crushed tomatoes, not drained
• 1  lb linguine (or other pasta)
• 1⁄4 cup  minced fresh parsley leaves
• 1⁄2 cup  shredded fresh basil leaf
• 1  teaspoon fennel seed
• 1  tablespoon  minced lemon zest or 1  tablespoon orange zest
•  salt
•  fresh ground black pepper
• 1⁄2 lb shrimp, peeled, cut-up if very large (use medium or large shrimp)
• 1⁄2 lb sea scallops, cut in half if very large

Directions

1. Bring a big pot of water to a boil.
2. Put the oil in another large, deep pot over medium heat; one minute later, add the onion and cook/stir for 2-3 minutes.
3. Add in the garlic and cook for 1 minute.
4. Add in the red pepper flakes, wine, and tomatoes; bring to a boil; decrease heat to med-low, and let cook for about 15 minutes.
5. Salt the boiling water and cook the pasta until it is tender but firm.
6. When the pasta is almost done, add the parsley, half the basil, and all the remaining ingredients to the sauce; simmer until the seafood is cooked through, about 4-5 minutes.
7. Drain the pasta and serve with the sauce, garnished with the remaining basil.