INGREDIENTS
1 lb. linguine pasta
½ cup olive oil
½ cup butter
4 garlic cloves, minced
1 lb. scallops
1 lb. medium shrimp peeled and deveined
1 (8 oz.) can clam juice
1/3 cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
2 ½ tsps. lemon zest
¼ tsp. salt
¼ tsp. crushed red pepper flakes
DIRECTIONS
Bring a large pot of lightly salted water to a boil.
Add pasta; cook 8 to 10 minutes; drain.
In a large skillet add the olive oil and butter.
When the butter is melted add the garlic; saute until tender.
Add the scallops and shrimp.
Cook until shrimp turn pink.
Add the clam juice, salt and pepper.
Cook for 3 minutes more.
To the cooked pasta add the tomatoes, parsley and lemon zest.
Pour seafood mixture over linguine; serve immediately.
Serves 8.
