Pasta and Seafood

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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

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.