Seafood Pasta

Recipe courtesy of:
David Sims, Boy Scout Troop 106, Pine Bluff, Arkansas

	1 large onion, chopped
	8 garlic cloves, minced
	1/4 cup extra virgin olive oil
	3 (28 oz. each) cans whole tomatoes in juice, crushed by hand
	1/2 cup fresh basil, chopped (or 1 tablespoon dried)
	1/2 cup fresh oregano, chopped (or 1 teaspoon dried)
	1/2 cup fresh parsley, chopped
	1-1/2 tablespoons salt
	1 teaspoon black pepper
	1 tablespoon sugar
	4 tablespoons tomato paste
	1 pound linguini or your favorite pasta
	1 pound scallops, thawed and rinsed
	2 pounds peeled medium shrimp, thawed and rinsed
	grated Parmesan cheese, if desired

Sauté onions and garlic with olive oil in a large saucepan. When the onions and garlic are soft, add crushed tomatoes and juice, basil, oregano, parsley, salt, pepper, sugar and tomato paste. Bring to a boil, lower heat and simmer uncovered for 1 hour, stirring occasionally.

While the marinara sauce is simmering, cook pasta according to package directions. Place the cooked and drained pasta in another pan or large bowl.

After the marinara sauce has simmered for 1 hour, season with additional salt or pepper if needed. Take 1 cup of the marinara sauce and stir it into the cooked pasta.

To the remaining sauce add the scallops and cook on medium heat for 5 minutes. Then add the shrimp and cook on medium heat until the scallops and shrimp are thoroughly cooked (approximately another 5 minutes), but do not over-cook.

Serve the seafood sauce over the pasta and sprinkle with grated Parmesan cheese if desired. Enjoy!

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This page last updated: 15 Mar 2005