Pasta And Seafood

Recipe Ingredients

1/2 lb	227g / 8oz	Dried squid ink linguine or fettuccine
1/4 cup	59ml	Extra-virgin olive oil
1		Garlic clove - thinly sliced
2 cups	125g / 4.4oz	Canned plum tomatoes - drained, and
		Sliced into thin pieces
1/2 lb	227g / 8oz	Peeled, deveined shrimp or scallops
1/4 cup	36g / 1.3oz	Chopped fresh Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

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.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6647)

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