- 1 pound linguine
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Three 14.5-ounce cans diced (or whole) tomatoes
- Salt and fresh ground pepper
- Red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound jumbo or large shrimp, peeled and deveined, rinsed and dried
- 1 pound scallops, rinsed and dried
- Warm cream
- Fresh basil leaves, torn
- Fresh parsley leaves, torn
Preheat the oven to 350 degrees F.
For the sauce: Cook the pasta for half the recommended cooking time; the pasta should still be very firm.
In a skillet, cook the garlic in the butter and olive oil for a few minutes, and then pour in the wine. Allow this to reduce for a couple of minutes, and then pour in the tomatoes. Stir the mixture together, season with salt, pepper and red pepper flakes, and allow to cook for 10 minutes.
For the seafood: In a separate skillet, heat the butter and olive oil over medium heat. Sear the scallops, then the shrimp, until they're nice and black/brown.
Meanwhile, grab 2 large sheets of heavy duty aluminum foil and overlap them in a platter with a little depth. It should be large enough to hold the entire pasta dish.
Bake for 15 to 20 minutes. Remove from the oven and keep warm until serving.
To serve: Open the foil package right before serving. Drizzle warm cream over the top and sprinkle with torn basil and parsley.
Per Serving: Calories: 406; Total Fat: 12.5 grams; Saturated Fat: 4.5 grams; Protein: 23 grams; Total carbohydrates: 48 grams; Sugar: 3 grams; Fiber: 2 grams; Cholesterol: 102 milligrams; Sodium: 778 milligrams