Linguine with Seafood and Sundried Tomatoes recipe

4 servings

1 pound linguine pasta

1/2 cup olive oil

1/2 cup butter

4 cloves garlic, minced

1 pound bay scallops

1 pound medium shrimp - peeled and deveined

1 (8 ounce) jar clam juice

1/3 cup chopped sun-dried tomatoes

1/4 cup chopped fresh parsley

2 1/2 teaspoons lemon zest

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet add the olive oil and butter.

Heat until butter is melted.

Add the garlic and saute until tender.

Add the scallops and shrimp.

Cook until shrimp is pink, about 10 minutes.

Add clam juice, salt and pepper.

Cook for 3 minutes more.

To the cooked pasta add the tomatoes, parsley and lemon zest, toss.

Pour seafood mixture over the linguini, serve immediately.