Recipe - Recipelus Shrimp And Scallop Capellini

1 tablespoon Virgin olive oil
4 Cloves garlic; minced
1 pound Shrimp; raw
One half pound Sea scallops; cut in half
One half teaspoon Oregano
One half teaspoon Thyme
1 cn (19 oz) minced tomatoes
One half cup Heavy cream
Fresh parsley; chopped
Fresh parmesan cheese;
grated

1. In a large skillet heat olive oil and genlty saute fiinely minced garlic
and onion for about 5 minutes until soft and golden.

2. Add seasonings and saute another 23 minutes.

3. Strain canned tomatoes through a sieve reserving liquid and discarding
any tomato pieces. You could also puree the tomatoes in a blender or food
processor.

4. Add tomato liquid to the pan with the onions and bring to a boi; reduce
heat and simmer for 10 minutes to thicken.

5. Add shrimp and scallops to the tomato sauce, cover and let cook 34
minutes.

6. Stir in heavy cream, increase heat slightly and simmer another couple of
minutes.

7. Serve over capellini sprinkled with parsley and parmesan cheese.

NOTES : If you prefer a creamier sauce you can increase the amount of cream
used to 1 cup, and use a cornstarch paste to thicken. Clams or mussels are
also excellent additions to this dish. Pick you favourite and have fun.

Posted to TNT Prodigy's Recipe Exchange Newsletter by RecipeLu
recipelu@geocities.com on Aug 19, 1997