Recipe courtesy of Casa Razdora
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Total:
25 min
Active:
25 min
Yield:
1 serving
Level:
Easy

Ingredients

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.

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