| 1 box | BARILLA Linguine |
| 1 jar | BARILLA Green & Black Olive Sauce |
| 1/3 cup | extra virgin olive oil |
| 2 cups (2 leeks) | leeks, chopped, white part only |
| 1-1/2 cups | celery, chopped |
| 1 clove | garlic, crushed |
| 1/2 teaspoon | crushed red pepper flakes |
| 1/2 pound | halibut, cut into cubes |
| 1/2 pound | bay scallops |
| 2 tablespoons | fresh oregano, chopped |
BRING a large pot of water to a boil.
HEAT oil in a skillet over medium heat. Sauté leeks and celery for 3-5 minutes until tender. Add garlic and red pepper.
ADD Green & Black Olive Sauce and simmer for 5 minutes.
ADD seafood and fish; cook for 3-4 minutes and set aside.
COOK pasta according to package directions. While pasta is cooking, heat sauce through. Drain pasta. Immediately add hot pasta to sauce.
ADD oregano and mix well.
TRANSFER to a serving platter or bowl and serve.