Ingredients

• Ingredients
  1. 1 pound spaghetti
  2. 1/4 cup extra-virgin olive oil
  3. 3 garlic cloves, minced
  4. 1 tablespoon curry powder
  5. 1/2 teaspoon crushed red pepper
  6. Salt
  7. 1/2 cup dry white wine
  8. 2 cups plain tomato sauce
  9. 1/2 pound shelled and deveined medium shrimp
  10. 1/2 pound squid, bodies cut into thin rings
  11. 1/2 pound sea scallops, quartered
  12. 1/2 cup chopped flat-leaf parsley

Directions

1. In a large pot of boiling salted water, cook the spaghetti until al dente.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the curry powder, crushed red pepper and a pinch of salt and cook, stirring, for 1 minute. Add the wine and cook over high heat until evaporated, about 2 minutes. Add the tomato sauce and cook over high heat, stirring occasionally, for 4 minutes. Add the shrimp, squid and scallops to the skillet and simmer, stirring, until just cooked through, about 3 minutes.
3. Drain the spaghetti, add it to the skillet and toss well. Season with salt and sprinkle on the parsley. Transfer the spaghetti to bowls and serve.