Get out your spoons and crusty bread! This shrimp and scallop pasta is really garlicky and brothy...and soooo good!
1 pound raw medium to large peeled and deveined shrimp
1 pound raw sea scallops, halved crosswise if very large
3 Tbl olive oil
8 cloves minced garlic
1 15-16 ounce can diced fire roasted tomatoes
1 cup dry white wine
3 cups clam juice
1/2 tsp black pepper
1/2 tsp crushed red pepper
6 -8 julienned basil leaves
8 ounces dried pasta
In a dutch oven, saute the garlic in the olive oil on low heat for a minute or two, until the garlic gets fragrant and softens a bit. Add the tomatoes, wine clam juice, black pepper, and red pepper, bring up to the boil and simmer for about 20 minutes. Add the scallops and shrimp, bring back up to barely boiling, stir in the basil, and turn the heat off. Cover and let "steep" while preparing the pasta according to package directions. Serve the sauce over the pasta in bowls.
Note: The Chuck Muer House Bread is perfect with this!