SPAGHETTI WITH SHRIMP AND SCALLOP TOMATO SAUCE

SERVES 4

This is quick, easy, healthy and delicious. See the notes below for making the shrimp broth, substituting fresh herbs and the use of Parmesan cheese with seafood.

INGREDIENTS

1/4 cup olive oil

4 large garlic cloves, minced

1 can (2 pounds) whole tomatoes, crushed with fingers

1/2 cup dry red wine

1 cup shrimp broth

Salt and pepper to taste

2 tablespoons dry parsley leaves

2 tablespoons dry basil leaves

2 teaspoons dry marjoram leaves

1 pound shrimp, peeled

1 pound bay scallops

1 pound spaghetti or similar pasta

Freshly grated Parmesan cheese

Place olive oil in a large sauté pan over medium heat. Add the garlic and sauté just until it begins to sizzle. Add the tomatoes, wine and shrimp broth; bring to a boil over medium-high heat. Add salt, pepper, parsley, basil and marjoram. Boil until reduced slightly, about 5 minutes. Add the shrimp and scallops. Cook just until shrimp turn pink.

Meanwhile, cook the pasta according to package directions for al dente. Drain and add to sauce. Cook for 1 minute, tossing well, to allow flavors to blend. Serve as is or, if desired, top with Parmesan cheese.

Notes: Peel the shrimp ahead of time and use the peels to make the broth. Cook in about 2 cups of water until reduced to about 1 cup. Of course, you may use fresh herbs which, in this dish, would be even better. Add them after you add the seafood to the tomatoes and use almost twice as much of each. Most of the Italian experts do not use grated cheese with seafood, but I like it on seafood pasta. It's up to you. Try it both ways and decide for yourself.

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