Pasta al Pesce (Seafood Pasta)

Ingredients

• 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

Instructions

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.