1 lb. linguini
1/4 c. olive oil
1 stick butter
4 garlic cloves, minced
1 lb. shrimp, peeled
1 lb. sea scallops
1 bottle clam juice
1/3 c. sun dried tomato paste
1/4 c. minced fresh parsley
Peel from 1 lemon removed in strips
Salt & red pepper flakes

Melt butter and olive oil in heavy pot, add garlic and saute until tender. Add shrimp and scallops and saute until shrimp turns pink and scallops are almost cooked about 10 minutes. Add clam juice, salt and pepper. Add cooked linguini cook about 3 minutes more. Add tomatoes, parsley, lemon peel to pasta and toss. Serve immediately (you may add canned minced clams, black olives, artichokes in oil, whatever else you like).