Linguine tossed with shrimp and clams in a bold marinara sauce. A seafood pasta classic with Italian flair.
Ingredients
- 1 (14.5 ounce) can contadina® diced tomatoes
- 12 ounces contadina® tomato paste
- 2 tablespoons olive oil, divided 1 cup chopped onion
- 3 garlic cloves, minced
- 1 (14.5 ounce) can chicken broth 1/2 cup dry red wine or water
- 1 tablespoon fresh basil, chopped 1 teaspoon fresh oregano, chopped
- 1 teaspoon salt
- 8 ounces shrimp, fresh or frozen, peeled and deveined
- 8 ounces scallops, fresh or frozen 1 pound linguine, cooked, drained and kept warm
Instruction
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes. Add tomatoes and juice, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.
- Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over pasta.
