Seafood Fra Diavolo

RECIPE

Makes 2 servings

635 cals/65 carbs/15 fat/41 protein

*calculated using 1/2 cup sweet vermouth 

1, 15 oz can Mutti Baby Roma Tomatoes, optional: blend until smooth in a blender.
1 medium onion, finely chopped
4 large garlic cloves, coarsely chopped
1/4 - 1 tsp red pepper flakes
1/2 cup to 1/3 cup sweet vermouth, dry vermouth or dry white wine
handful basil, finely chopped
handful of parsley, finely chopped
2 tbs olive oil 
Kosher salt
2 cups Trader Joe's frozen mixed seafood, measured frozen but thawed in fridge
6 oz yellow lentil and brown rice spaghetti

In a medium saute pan, add several swirls of olive oil. Warm pan to medium heat. When the olive oil begins to whirl around add the onion, season it with Kosher salt and cook until it's translucent and tender, about 5 mins. Add garlic and cook until softened, about 3 minutes. Do not brown the onion and garlic. Allow it to stay blond. 

Add vermouth until it just about covers the onion and garlic. Allow alcohol to cook off, about 1 minute. Add pepper flakes to taste, tomatoes, season with Kosher salt. Increase heat so the mixture simmers. Cover and cook on a low simmer for 10 minutes. Uncover and cook 5 minutes. Then add the seafood and cook 2 to 3 1/2 minutes. The calamari and scallops should be opaque and the shrimp curled. 

When you add the vermouth bring a pot of salted water to bowl. When you uncover the tomato sauce drop your pasta. Once it's cooked al dente, drain and return to the pasta pot. Add the cooked sauce and basil and parsley. Toss everything together. Finish with some freshly cracked black pepper if you like.