Seafood Fra Diavolo

By arthurlemay

Ingredients

• 2 tablespoons olive oil
• 1/2 pound scallops
• 1/2 pound jumbo shrimp, peeled and deveined
• 2 cloves garlic, crushed
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1/4 teaspoon red pepper flakes
• 1/2 cup marinara sauce
• 12-14 littleneck clams
• 1/2 pound linguine. cooked and drained
• 1 tablespoon basil, chopped, for garnish
• 1 tablespoon parsley, chopped, for garnish

Details

Servings 2
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

In a medium sized skillet over medium-high heat, heat the olive oil. Saute the scallops for 1 minute on each side. Drain and discard the oil. Add the shrimp and garlic. Saute until the shrimp are pink. Add the wine, Chicken stock, red pepper and marinara sauce. cook 3-4 minutes. In a separate pan, with a lid, place about an inch of water. Add the clams and bring the water to a boil and stem the clams until they open. Remove any clams that do not open. Add the clams to the sauce. Stir gently to blend. Serve the sauce over the cooked pasta. Garnish with the basil and parsley. Serve immediately.