Linguine with Seafood and Sundried Tomatoes

INGREDIENTS:

• 1 Pound Dececco Linguine (no.9) 

• ½ Cup Olive Oil (divided) 

• ½ Cup Butter (divided) 

• 4 Cloves Garlic, minced 

• 1 Pound Bay Scallops 

• 1 Pound Shrimp, (Medium) peeled and deveined 

• 1 8 Ounce Jar Clam Juice 

• ⅓ Cup Sundried Tomatoes, chopped 

• ¼ Cup Parsley, chopped 

• 2 ½ Teaspoons Lemon Zest 

• ¼ Teaspoon Salt 

• ¼ Teaspoon Red Pepper Flakes, crushed 

DIRECTIONS:

1. Bring a large pot of water with two tablespoons of olive oil to a boil. 

2. Add pasta and cook per directions on box. 

3. In two large skillets, add ¼ Cup Olive Oil and ¼ Cup butter and heat until butter is melted 

4. Add 2 teaspoons of minced garlic and sauté until tender. 

5. In one skillet add shrimp, in the other add scallops. 

6. Cook until shrimp is pink and scallops are done (about ten (10) minutes). 

7. Combine seafood in a larger skillet and add clam juice, salt and pepper. Cook for three (3) more minutes. 

8. To the cooked pasta add tomatoes, parsley and lemon zest and toss. 

9. Pour the seafood and butter mixture over the pasta and toss. 

10. Serve immediately 

YIELD:

• Six (6) Servings

NOTES: 

SOURCE:

• www.allrecipes.com

PHOTOS: