---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Seafood Sauce for Pasta  (Salsa Fra Diavolo)
  Categories: Main dish, Pasta/rice, Sauce/gravy, Seafood
       Yield: 4 servings
  
       4 tb Extra Virgin Olive Oil
       6 ea Garlic cloves; crushed
       3 c  Plum or Roma Tomatoes
            -skinned, seeded, coarsely
            -chopped with juice
   1 1/2 ts Salt
       1 ts Crushed Red Pepper
       8 oz Small Raw Shrimp
            -peeled and deveined
       8 oz Small Raw Bay Scallops
       1 tb Parsley; finely chopped
       1 lb Linguine; cooked al dente
  
   In a large saucepan heat 2 tablespoons of the olive oil with the
   garlic over meduim heat. When the garlic starts to sizzle, pour in
   the tomatoes. Add the salt and crushed red pepper. Bring to a boil.
   Lower the heat. Simmer the sauce for 30 minutes, stirring
   occasionally.
   
   In another skillet, heat the remaining 2 tablespoons of olive oil over
   high heat. Add the shrimp and scallops. Cook for about 2 minutes, or
   until the shrimp turn pink, stirring frequently. Add to the tomato
   mixture. Stir in the parsley. Cook for 3 to 4 minutes, or until the
   sauce just begins to bubble. Taste for salt. Serve over the pasta.
   
   From the book ....The Ultimate Pasta Machine Cookbook by Tom Lacalamita,
   Simon & Schuster  ISBN# 0-671-50102-X
 
   Shared by Sandy Gamble <scg@indirect.com>  
 
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