4 tablespoons olive oil, divided
3 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
¼ cup ANCHOR BAR ORIGINAL CHICKEN WING SAUCE “HOTTER SAUCE”
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes reserveing juice. Cook for 8-10 minutes turning twice. Break up tomatoes, add reserved liquid and hot sauce. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

3. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops 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.

Note: You may add or substitute the ANCHOR BAR’s Original Chicken Wing Sauces Mild, Original or Suicidal sauce to suit you taste.

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