Spicy Seafood Marinara

Ingredients

• 6 to 8 large Fresh CHRISTOPHER RANCH California Garlic cloves – chopped fine
• 2 or 3 hot red peppers – chopped
• pinches of red pepper flakes
• 1 tablespoon fresh basil (5 or 6 large leaves) chopped fine
• 1 tablespoon fresh oregano – chopped fine
• 2 tablespoons fresh Italian parsley – chopped fine
• 2 tablespoons olive oil
• 1 26 oz jar Barilla Marinara sauce and an
• Equivalent amount of Bold Tomato Sauce
• 2 lbs. raw (uncooked) shrimp, peeled and deveined
• 1 lb fresh bay scallops or sea scallops
• 1 lb mussels, in shell, scrubbed, beards removed
• 1 box frozen squid, thawed, cleaned and cut into 1/4" circles

Directions

1. In a large Dutch oven or stock pot heat olive oil over medium heat. Fry the garlic until just turning brown.
2. Add the shrimp, scallops, squid, hot red peppers, and spices stirring constantly to insure all seafood are covered with the garlic and spice. Add the mussels and the Tomato and Marinara sauces.
3. Bring to a boil. Reduce heat slightly, constantly stirring until the mussels open. (Approx. 10 to 15 minutes). Discard any mussels that do not open.
4. Serve over your favorite pasta.