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2 tbsp. green pepper, diced (optional)
6 oz. spaghettini
3 tbsp. olive oil
2 tbsp. unsalted butter
4 garlic cloves, minced
1/3 lb. raw shrimp, peeled, deveined
1/3 lb. sea scallops
1/4 c. bottled clam juice
1/3 c. sun dried tomatoes, diced
1/4 c. fresh parsley, minced
Peel from 1 lemon, julienne
Freshly ground pepper
1/4 tsp. red pepper flakes (optional)

1. Cook pasta until just tender, drain and toss with 1 tablespoon olive oil. Suggest that this be ready when starting next step.

2. Meanwhile, melt butter with remaining olive oil in large, heavy skillet (or Wok) over low heat. Add garlic, green pepper and red pepper flakes and saute 3 minutes. Increase heat to medium. Add shrimp and scallops and saute until shrimp turn pink and scallops are almost cooked (2 minutes).

3. Add clam juice and pasta. Increase heat to high. Cook until pasta has absorbed almost all liquid and mixture is heated through, tossing mixture with tongs (3 minutes).

4. Add tomatoes, parsley and lemon peel and toss gently. Serves 2. Serve with tossed salad and Italian bread. Double for 4.

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