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Frank's® RedHot®



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Servings: 12


  • 3 cups Fish stock or clam juice
  • 3 qts. Prepared thick marinara sauce
  • 1 1/2 lbs. Large shrimp, p&d, tail off
  • 1 1/8 lbs. Scallops, quartered
  • 1 1/8 lbs. Firm white fish, cubed
  • 3/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce
  • 3 cups Chopped fresh basil
  • 24 cups Cooked linguine, al dente


  • 1. To make each serving of spicy seafood pasta heat 1/4 cup fish stock or clam juice in a small sauté pan and add 1 cup marinara sauce. When simmering add 2 oz. shrimp, 11/2 oz. scallops and 11/2 oz. fish and cook until seafood is firm, about 5-7 minutes. Stir in 1 tbsp. RedHot and 1/4 cup basil. Reheat 2 cups pasta in boiling water, drain well and ladle seafood and sauce over pasta.