Pasta With Provencal Seafood Sauce

Total Time: 54 mins Preparation Time: 30 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 1/2 cup dry wine
• 2 cups canned crushed tomatoes, not drained
• 1 lb linguine (or other pasta)
• 1/4 cup minced fresh parsley leaves
• 1/2 cup shredded fresh basil leaf
• 1 teaspoon fennel seed
• 1 tablespoon minced lemon zest or 1 tablespoon orange zest
• salt
• fresh ground black pepper
• 1/2 lb shrimp, peeled, cut-up if very large (use medium or large shrimp)
• 1/2 lb sea scallops, cut in half if very large

Recipe

• 1 bring a big pot of water to a boil.
• 2 put the oil in another large, deep pot over medium heat; one minute later, add the onion and cook/stir for 2-3 minutes.
• 3 add in the garlic and cook for 1 minute.
• 4 add in the red pepper flakes, wine, and tomatoes; bring to a boil; decrease heat to med-low, and let cook for about 15 minutes.
• 5 salt the boiling water and cook the pasta until it is tender but firm.
• 6 when the pasta is almost done, add the parsley, half the basil, and all the remaining ingredients to the sauce; simmer until the seafood is cooked through, about 4-5 minutes.
• 7 drain the pasta and serve with the sauce, garnished with the remaining basil.