Name: Pasta al Pesce (Seafood Pasta)
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Casa Razdora, Boston, MA

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