4 tablespoons olive oil, divided
8 garlic cloves, minced
1 onion, minced
3 cups tomatoes, diced (can use canned but I prefer fresh!)
8 ounces tomato sauce
1 teaspoon crushed red pepper flakes(or to taste, I do more!)
1/2 teaspoon salt
3/4 cup red wine
3 oz. tomato paste
1 lb spaghetti or linguine
8 ounces bay scallops
8 ounces salmon or a white fish
4 ounces shrimp(peeled and tails removed)
1 tablespoon fresh parsley
1 tablespoon fresh basil
pepper, to taste
Season fish and seafood with the red pepper flakes and set aside.
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and onion overmedium heat.
When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
Season with salt and red pepper flakes. Bring to a boil.
Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8
to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
Add the shrimp, salmon or fish and scallops.
Cook for about 4 minutes or until done, stirring frequently, or until the shrimp
turn pink.
Add seafood to the tomato mixture, and stir in the parsley.
Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
Serve sauce over pasta and top with parmasean cheese.