Seafood Fra Diavolo

By es123

Ingredients

• 6 tablespoons olive oil, divided
• 4 to 6 anchovy filets
• 1/2 cup sweet or red onion, finely chopped
• 6 cloves garlic, minced
• 2 (28 ounce) cans diced tomatoes with liquid (I use the ones packed in tomato juice)
• 1 teaspoon salt, or less (anchovies add salt to the sauce)
• 1/2 to 1 teaspoon crushed red pepper flakes
• dried basil and/or dried oregano to taste (optional)
• 1/4 cup dry red wine
• 1 tablespoon balsamic vinegar
• 12 ounces raw shrimp, peeled and deveined
• 12 ounces sea scallops, rinsed and patted dry
• 1 tablespoon fresh parsley, minced
• 1 to 1 1/2 pounds linguine or angel hair pasta, cooked and drained

Preparation

Step 1

In large saucepan, heat 4 tablespoons oil over medium heat.
Add anchovies and stir over medium heat until they "melt" into the oil.
Add onion and saute until softened.
Add garlic and saute 1 minute.
Add tomatoes with liquid, vinegar, salt and red pepper flakes.
Season to taste with basil and oregano.
Bring to a boil. Reduce heat and simmer 30 minutes.
(If sauce appears to thin, tomato paste can be added.)
In large skillet, heat remaininng 2 tablespoons oil over high heat.
Add shrimp and scallops to skillet. Saute 2 minutes or until shrimp turn pink. Add to tomato mixture.
Stir in parsley and cook 3 to 4 minutes or until sauce is hot and scallops are opaque.
Serve over pasta.