Linguine with Seafood and Sundried Tomatoes

INGREDIENTS

• 1 pound linguine pasta

• 1/4 cup olive oil

• 2 tablespoons butter

• 2 tablespoons oil from sun-dried tomatoes

• 4 cloves garlic, minced

• 1 pound bay scallops

• 1 pound medium shrimp, peeled and deveined

• 6 ounces clam juice

• 4 ounces white wine

• 1/4 cup heavy cream

• 1/2 teaspoon freshly grated Himalayan crystal salt

• 1/4 teaspoon crushed red pepper flakes

• 1/3 cup chopped sun-dried tomatoes

• 1/4 cup chopped fresh parsley

• 2 1/2 teaspoons lemon zest

PREPARATION

• Bring a large pot of lightly salted water to a boil.

• Add pasta and cook for 8 to 10 minutes or until al dente; drain.

• Meanwhile, in a large skillet add the olive oil and butter.

• Heat until butter is melted.

• Add the garlic and sauté until tender.

• Add the scallops and shrimp.

• Sear briefly and add clam juice, wine, salt and pepper flakes.

• Reduce for about 3 minutes, then add the cream

• To the cooked pasta add the tomatoes, parsley and lemon zest; toss.

• Pour seafood mixture over the linguine and serve immediately