Seafood Fra Diavolo

Packed with shrimp, mussels, and rings of tender squid, this pasta is a seafood lover’s dream.

8 ounces cleaned squid

1 tablespoon olive oil

1 large garlic clove, finely chopped

1⁄4 teaspoon crushed red pepper

1 can (28 ounces) plum tomatoes

1⁄2 teaspoon salt

1 dozen mussels, scrubbed and debearded

8 ounces medium shrimp, shelled and deveined

1 package (16 ounces) linguine or spaghetti

1⁄4 cup chopped fresh parsley

• Rinse squid and pat dry with paper towels. Slice squid bodies crosswise into 1⁄4-inch rings. Cut tentacles into several pieces if they are large.
• In nonreactive 4-quart saucepan, heat oil over medium heat. Add garlic and crushed red pepper; cook just until fragrant, about 30 seconds. Stir in tomatoes with their juice and salt, breaking up tomatoes with side of spoon. Heat to boiling over high heat. Add squid and heat to boiling. Reduce heat; cover and simmer 30 minutes.
• Remove cover and simmer 15 minutes longer. Increase heat to high. Add mussels; cover and cook 3 minutes. Stir in shrimp; cover and cook until mussels open and shrimp are opaque throughout, about 2 minutes longer. Discard any mussels that have not opened.
• Meanwhile, in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with seafood mixture and parsley.

Makes 6 main-dish servings.

Prep: 25 minutes

Cook: 1 hour