July 11, 2010


Printed from COOKS.COM

□   6 oz. spaghettini pasta (or linguini)
□   3 tbsp. olive oil
□   3 tbsp. butter
□   4 garlic cloves, minced
□   1/3 lb. uncooked med. or lg. shrimp, cleaned
□   1/3 lb. scallops
□   1/2 c. bottled clam juice
□   1/3 c. diced, drained sundried tomatoes in oil
□   1/4 c. minced fresh parsley
□   1/4 c. minced fresh basil
□   1/2 yellow pepper, minced
□   Peel from lemon, julienned
□   1/4 c. white wine
□   Salt & pepper

Cook pasta in large pot of salted water, just under but still firm to bite, stirring occasionally to prevent sticking. Drain pasta thoroughly. Toss with 1 tablespoon olive oil.Meanwhile, melt butter with remaining 2 tablespoons olive oil in heavy skillet over low heat. Add garlic and pepper and saute until tender, about 3 to 5 minutes. Increase heat to medium high. Add shrimp and scallops and saute until shrimp turn pink and scallops are almost cooked. About 2 minutes. Add clam juice, wine and pasta to skillet. Increase to high.
Cook until pasta has absorbed most of the liquid and mixture is heated through, tossing mixture with tongs 3 minutes. Add tomatoes, parsley, basil and lemon peel. Toss gently heat 5 minutes more. Season with salt and pepper. Serve immediately.

No comments: