Linguine with Seafood

• 1 pound linguine pasta  

• 16 oz package raw, large shrimp (peeled and deveined)

• 16oz package frozen calamari rings

• 1/2 cup extra virgin olive oil

• 4 cloves garlic, minced

• 1/4 cup capers, drained

• 1 jar La Bella Romana passata

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

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1. Cook the pasta: Cook the linguine in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.  

2. Prepare the seafood: Season the shrimp and calamari with salt and pepper.

3. Make the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.

4. Add the seafood: Add the shrimp and calamari to the skillet and cook until they turn pink and are cooked through, about 2-3 minutes. Remove from the pan and set aside.

5. Make the sauce: Add the capers, passata, and seasonings to the skillet. Bring to a simmer and cook until the sauce thickens slightly, about 5-10 minutes.

6. Combine: Add the cooked pasta to the sauce and toss to coat. Return the shrimp and calamari to the pan and toss to combine.

7. Serve: Garnish with fresh parsley and serve immediately.

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