Shrimp & Scallop Fra Diavalo - cooking recipe

Ingredients

1 lb shrimp (peeled and deveined)
1 lb scallops (cleaned)
1 1/2 teaspoons crushed red pepper flakes (divided)
4 tablespoons olive oil (divided)
2 teaspoons table salt (divided)
1/2 cup cognac or 1/2 cup brandy
6 tablespoons minced garlic, divided (about 12 medium or 8 large cloves)
3/4 teaspoon granulated sugar
2 (28 ounce) cans diced tomatoes (drained)
1 1/2 cups medium-dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 cup plus 2 tablespoons minced fresh parsley leaves
2 tablespoons butter
1 lb linguine or 1 lb spaghetti

Preparation

Bring 4 quarts salted water to rolling boil, covered, in large stockpot. You will add your pasta to the water during the 8 minute simmer of the sauce (see below.).
While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and 1 teaspoon salt in medium bowl. Add seafood to skillet and quickly toss for about 30 seconds. It will not be finished cooking, but you will finish it later. Remove from heat and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave a flame over skillet until cognac ignites; shake skillet until flames subside, transfer seafood to medium bowl, and set aside.
Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 2 tablespoons olive oil and 5 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 1 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved seafood and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until seafood has heated through, about 1 minute longer. Off heat, stir in butter until melted.
Meanwhile, while sauce simmers, add pasta to the boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty stockpot; add about 1/2 cup sauce (without seafood) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and seafood, and serve immediately with freshly grated Parmesan and a nice, crusty bread to soak up the sauce!