Seafood Catizone

• 2 tablespoons (1/4 stick) butter
• 4 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried basil, crumbled
• 1 teaspoon fennel seeds, crushed
• 1/2 pound medium uncooked shrimp, peeled, deveined
• 1/2 pound scallops
• 8 ounces linguine, freshly cooked
• 1/3 cup grated Parmesan
• Additional grated Parmesan

1. Melt butter with 2 tablespoons oil in heavy large skillet over medium heat.
2. Add garlic, basil and fennel and saute 1 minute.
3. Add shrimp and scallops and saute until both are just opaque, about 4 minutes.
4. Place linguine in bowl.
5. Toss with remaining 2 tablespoons oil.
6. Pour sauce over linguine and toss.
7. Add 1/3 cup Parmesan and toss again.
8. Pass additional Parmesan separately.

butter, olive oil, garlic, basil, fennel seeds, shrimp, scallops, linguine, parmesan, parmesan

Taken from www.epicurious.com/recipes/food/views/seafood-catizone-2881 (may not work)