INGREDIENTS
1 lb. linguine pasta
1/2 cup olive oil
1/2 cup butter
4 cloves garlic, minced
1 lb. bay scallops
1 lb. medium shrimp, peeled and deveined
1 (8 oz.) jar clam juice
1/3 cup chopped sun-dried tomatoes
1/4 cup chopped parsley
2 1/2 tsp. lemon zest
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
DIRECTIONS
Bring a large pot of lightly salted water to a boil.
Add pasta; cook for 8 to 10 minutes; drain.
In a large skillet add the olive oil and butter.
Heat until butter is melted.
Add the garlic and sauté until tender.
Add the scallops and shrimp.
Cook until shrimp is pink, about 10 minutes.
Add clam juice, salt and pepper.
Cook for 3 more minutes.
To the cooked pasta, add the tomatoes, parsley and lemon zest, toss.
Pour seafood mixture over the linguini and serve immediately.
Serves 4-6.
