Review of last recipe (photo above) - It's a pretty dish, but nothing I would want to make again.

TODAY'S RECIPE - LINGUINE WITH QUICK RED SEAFOOD SAUCE
Make this sauce up to the point of adding the seafood.  Return to heat, and finish when pasta is almost ready.

Serves 4

1 lg onion, chopped fine
2 cloves garlic, crushed
3 tbsp olive oil
1/2 cup dry white wine
2 cups meatless tomato sauce (store bought or homemade)
2 tbsp chopped parsley
1 tbsp dried basil
2 bay leaves, crumbled
1/2 tsp salt
2 tbsp brandy (optional)
1 1/2 lb. seafood; combination of medium sized shrimp (shelled and
     deveined) and quartered sea scallops
12 oz linguine, cooked and drained

In a large heavy pot, saute onion and garlic in oil over medium-high heat until golden.  Add wine and cook until reduced to 2-3 tbsp.  Stir in tomato sauce, parsley, basil, bay leaves and salt and bring to a boil.  Reduce heat and cover, simmering for 10 minutes.  Add brandy and seafood and cover, simmering for 4 minutes or until seafood is just barely firm.  Toss with hot linguine and serve immediately.

Nutritional Information:  663 calories, 37 G protein, 84 G carbs, 20 G fat, 199 mg cholesterol, 1,153 mg sodium