| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | October 199 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/2 | lb | Bay scallops |
| 10 | oz | Uncooked shrimp; peeled, deveined |
| 4 | Garlic cloves; minced | |
| 1 1/3 | lb | Tomatoes; seeded, chopped |
| 1 | c | Chopped fresh basil or 1 tablespoon dried |
| 3/4 | c | Bottled clam juice |
| 1/2 | c | Whipping cream |
| 1/2 | lb | Penne; freshly cooked |
INSTRUCTIONS
Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and saute until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; saute 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper. Serves 4. Bon Appetit October 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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