Scallops Fra Diavolo with Linguine

Name: Scallops Fra Diavolo with Linguine
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 pound, sea scallops, small crescent-shaped muscles removed; 1 teaspoon, crushed red pepper flakes (or more, to taste); 6 tablespoons, extra-virgin olive oil; 1 1/2 tablespoons, table salt; 1/4 cup, Cognac or brandy; 4 tablespoons, minced garlic (about 12 medium or 8 large cloves); 1/2 teaspoon, granulated sugar; , 1 (28-ounce) can diced tomatoes, drained; 1 cup, medium-dry white wine such as Sauvignon Blanc; 1/4 cup, minced fresh parsley leaves; 1 pound, linguine or spaghetti

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fish & Seafood
Pasta
Weeknight

Appears in Cook's Illustrated November/December 2001

We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.

SERVES 4 to 6

TIME 50 minutes

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