Linguine with Saffron Tomato Sauce and Grilled Seafood Skewers

Drain tomatoes, reserving liquid; chop coarsely. Set aside.

In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; fry garlic until light golden and fragrant, 1 minute.

Stir in tomatoes, reserved tomato liquid, basil, 3/4 tsp (4 mL) of the salt, half of the pepper, the sugar and saffron; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until spoon drawn across bottom of pan leaves space that fills in slowly, about 35 minutes.

Stir in cream; discard basil. Puree in blender until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days or freeze for up to 1 month.)

Meanwhile, alternately thread 1 scallop and 2 shrimp onto each of 4 small metal or soaked wooden skewers. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until shrimp are pink and scallops are firm, about 8 minutes.

Meanwhile in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add sauce; toss to coat. Serve each topped with skewer.

Additional information :

Variation
Gluten-Free Linguine with Saffron Tomato Sauce and Grilled Seafood Skewers: Use corn linguine or spaghetti or white rice linguine or spaghetti.

Source : Canadian Living Magazine: March 2007