I had some canned conch meat leftover from the other night so I decided to make a Fra Diavolo sauce and put it over linguine. At the supermarket today, I got some fresh squid and I realized I had some shrimp in the freezer, so I defrosted some. I put the whole thing together after I did a full search for a good recipe - my cookbook collection and the internet. I came up with something that had been sent to me in 2004 and I had never tried it. I should've. This was totally excellent. If you want it even hotter, add more chile flakes or a really hot chile in with the marinara. * Exported from MasterCook * Seafood Sauce Fra Diavolo Recipe By : recipelink website search Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Pasta Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tbsp extra-virgin olive oil 6 cloves garlic -- crushed 1 can roma tomatoes -- (1 oz) San Marzano preferred (1 to 28) 1 1/2 tsp salt 1 tsp crushed red pepper flakes 6 medium shrimp -- peeled & deveined 1 cup squid -- cut into rounds tentacles -- if you desire 1 cup cooked conch meat -- chopped In a large saucepan over MED-HIGH heat, add 2 tbsp of oil and the garlic. Cook for a few minutes until the garlic begins to sizzle. Remove pan from heat for a moment and add the tomatoes. Stir well. It will make a lot of noise and mess. That is expected. Place it back on the heat and stir well, cover, lower heat a bit and let it simmer for a few minutes. Add the salt and crushed red pepper flakes. Stir well. Bring to a boil. Lower heat, simmer for 30 minutes. Stir occasionally. Put a pot of water on the stovetop and bring to a boil. Add some salt and then the linguine. Cook according to pack Drain well and place seafood sauce in pot with pasta, mix well and cook for a moment together. Serve. - - - - - - - - - - - - - - - - - - NOTES : Makes enough for a pound of pasta RisaG