Spaghettini with Spicy Seafood

• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound medium shrimp, peeled, deveined and tails removed
• Freshly ground black pepper
• 8 ounces bay scallops or small sea scallops
• 12 ounces thin spaghetti
• 4 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• One 15-ounce can diced tomatoes
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 cup torn fresh basil leaves
• Zest of 1 lemon, finely grated

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering.
3. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate.
4. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes.
5. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
6. Add the spaghetti to the boiling water and cook according to the package directions for al dente.
7. Strain, reserving 1/2 cup cooking water.
8. While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes.
9. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes.
10. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
11. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine.
12. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
13. Turn off the heat, stir in the parsley and basil and divide among four serving bowls.
14. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

kosher salt, extravirgin olive oil, shrimp, freshly ground black pepper, bay scallops, thin spaghetti, garlic, white wine, tomatoes, red pepper, parsley, basil, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spaghettini-with-spicy-seafood.html (may not work)