- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 1 serving
Ingredients
Salt
8 ounces linguine or fettuccine
3 to 4 tablespoons extra-virgin olive oil
3 small cloves garlic, minced
3 tablespoons tomato puree, such as Pomi
5 sea scallops
5 medium shrimp
1/4 cup clam juice
1/4 cup white wine
6 sun-dried tomatoes, cut into 1/8-inch julienne matchsticks
1 sprig fresh thyme
1 tablespoon unsalted butter
A pinch of chopped fresh Italian parsley
Directions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- Meanwhile, heat the oil in a large saute pan over medium heat. Add the garlic and saute until golden, taking care not to burn it. Add the tomato puree and bring to a simmer. Add the scallops and shrimp and cook until the scallops are tender and the shrimp are pink, 2 about minutes. Add the clam juice, wine, sun-dried tomatoes and thyme and sautee until the sauce begins to thicken, 4 to 5 minutes. Add the pasta to the pan and turn the heat to low; toss until the pasta is coated with the sauce. Add the butter and parsley and toss until the butter is melted. Serve immediately.
