Pasta al Pesce (Seafood Pasta)

• 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

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saute pan over medium heat.
3. Add the garlic and saute until golden, taking care not to burn it.
4. Add the tomato puree and bring to a simmer.
5. Add the scallops and shrimp and cook until the scallops are tender and the shrimp are pink, 2 about minutes.
6. Add the clam juice, wine, sun-dried tomatoes and thyme and sautee until the sauce begins to thicken, 4 to 5 minutes.
7. Add the pasta to the pan and turn the heat to low; toss until the pasta is coated with the sauce.
8. Add the butter and parsley and toss until the butter is melted.
9. Serve immediately.

salt, linguine, extravirgin olive oil, garlic, tomato puree, scallops, shrimp, clam juice, white wine, tomatoes, thyme, unsalted butter, fresh italian parsley

Taken from www.foodnetwork.com/recipes/pasta-al-pesce-seafood-pasta.html (may not work)