Seafood Fra Diavolo With Pasta - cooking recipe

Ingredients

4 tablespoons olive oil, divided
8 garlic cloves, minced
2 shallots, minced
3 cups tomatoes, diced (can use canned but I prefer fresh!)
8 ounces tomato sauce
1 teaspoon crushed red pepper flakes (or to taste, I do more!)
1/2 teaspoon salt
3/4 cup red wine (DRY!, Cab, Zin or Syrah)
3 ounces tomato paste, half can
1 lb spaghetti (or linguine)
8 ounces bay scallops
8 ounces squid rings
4 ounces shrimp (peeled and tails removed)
1 tablespoon fresh parsley (chopped, to taste)
1 tablespoon fresh basil (chopped, to taste)
pepper, to taste

Preparation

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
Season with salt and red pepper.
Bring to a boil.
Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil.
Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
Add the shrimp, calamari and scallops.
Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
Add seafood to the tomato mixture, and stir in the parsley.
Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
Serve sauce over pasta.