| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1588 |
| Total Fat | 64 g |
| Saturated Fat | 15 g |
| Carbohydrates | 189 g |
| Dietary Fiber | 10 g |
| Sugar | 13 g |
| Protein | 55 g |
| Cholesterol | 101 mg |
| Sodium | 1426 mg |
Reviews
I’d like to make this, but the recipe appears to be incomplete. “3 Tbsp’s of tomato puree” will not simmer…. perhaps they meant a larger quantity?