Spaghettini w/Seafood, Sun-Dried Tomato
Source of Recipe
Suzanne Buck
Recipe Introduction
2 servings
List of Ingredients
6 oz. spaghettini pasta
3 tbsp. olive oil
3 tbsp. unsalted butter
4 garlic cloves, minced
1/2 pound uncooked med. shrimp, peeled & deveined
1/2 pound sea scallops
1/2 cup bottled clam juice
1/3 cup diced,drained oil-packed sun-dried tomatoes
1/4 cup minced fresh parsley
Peel from 1 lemon, removed in strips, cut julienne
Salt and freshly ground pepperRecipe
Cook pasta in lg. pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain pasta thoroughly. Toss with tbsp. olive oil. Meanwhile, melt butter with remaining 2 tbsp. olive oil in heavy lg. skillet over low heat. Add garlic and saute until tender, about 3 minutes. Increase heat to med-high. Add shrimp and scallops and saute until shrimp turns pink and scallops are almost cooked, about 2 minutes. Add clam juice and pasta to skillet. Increase heat to high. Cook until pasta has absorbed most of liquid and mixture is heated through, tossing mixture with tongs, about 3 minutes. Add tomatoes, parsley and lemon peel to pasta and toss gently. Season salt and pepper. Serve immediately.
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