Pasta and Seafood
By: Anonymous
Published: Friday, January 1, 2010 - 3:56am

Ingredients




1/2 pound Dried squid ink linguine or 1/4 cup Extra-virgin olive oil
1 Garlic clove thinly sliced
2 cups Canned plum tomatoes drained, and
sliced into thin pieces
1/2 pound Peeled, deveined shrimp or scallops
1/4 cup Chopped fresh Italian parsley
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Bring water to a boil for pasta. Cook for 10 minutes or until al dente. In one saucepan heat half of the olive oil. Add garlic and saute for a few seconds. Add tomatoes and cook for 5 minutes or until thickened; season with salt and pepper. 2 In another skillet cook the shrimp in half the remaining olive oil. Remove from heat and toss in the parsley; season with salt and pepper. Drain pasta and transfer to a serving bowl; add shrimp and tomato mixtures and toss; do not serve with cheese. 3 This recipe yields 2 servings.