Seafood Linguine with Tomato-Caper Sauce
1 pound linguine
1 teaspoon olive oil
2 teaspoons bottled minced garlic
2 teaspoons capers
½ teaspoon - 1 teaspoon crushed red pepper flakes
½ cup sherry or white wine
1 (14-ounce) can tomato sauce
1 pound seafood (I use swai or shrimp)
Cook linguine according to manufacturer’s directions. Drain and keep warm.
Meanwhile, heat olive oil in large skillet. Cook garlic over medium heat for 2 - 3 minutes, or until fragrant. Add capers, red pepper flakes, sherry and tomato sauce and stir to combine well. Add seafood and heat until just cooked through. Add linguine to skillet and gently stir to combine (break apart seafood, if necessary).