Seafood Pasta With Heirloom Tomato Fra Diavolo Sauce

From The National Examiner, taken from The Heirloom Tomato Cookbook from Mimi Luebbermann. Prep and cooking times are guesstimates.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil
• 6  garlic cloves, Crushed
• 1 1⁄2 lbs plum tomatoes, Peeled, Seeded, and Chopped with Juice
• 1 1⁄2 teaspoons salt
• 1  teaspoon red pepper flakes
• 1  lb linguine
• 8  ounces small shrimp
• 8  ounces bay scallops
• 2  teaspoons  fresh flat leaf parsley

Directions

1. In a saucepan, heat 2 tablespoons oil with garlic over medium heat.
2. Add tomatoes, salt and red pepper flakes and bring to boil.
3. Reduce heat and simmer for 30 minutes, stirring occasionally.
4. Boil pasta until al dente and drain.
5. In a seperate pan, heat 2 tablespoons oil and add shrimp and scallops.
6. Stir frequently about 2 minutes.
7. Add shrimp, scallops and parsley to tomato mixture.
8. Cook 3 to 4 minutes more.
9. Divide pasta among bowls and ladle sauce over.