2 tbsp. olive oil
1 lb scallops
1 lb lg shrimp, peeled, shelled, deveined
1/2 tsp. salt
1/8 tsp. pepper
2 cups fat-free half & half
1 tbsp. cornstarch
1 (6.5 oz can) chopped clams, undrained
1/2 cup + 6 tbsp. shredded Swiss & Gruyere cheese blend
2 tbsp. chopped, fresh tarragon
1/8 tsp. cayenne pepper
1 (12 oz box) spinach fettuccine, cooked, drained, kept warm

Heat oven to 350°F.

Coat a 3-1/2 qt. oval cooking dish with cooking spray. In a large skillet, heat oil over medium-high heat. Add scallops, shrimp, 1/4 teaspoon salt, and the pepper.

Cook for 2 minutes per side. Remove to a plate.

In the same skillet, blend half & half and cornstarch, bring to boil, simmer 1 minute. Remove pan from heat, stir in clams and juices, 1/2 cup of the cheese, tarragon, cayenne and remaining 1/4 teaspoon of salt.

Add cooked shellfish and toss with warmed fettuccine. Spoon into prepared oval dish, sprinkle with remaining 6 tablespoons of cheese. Bake for 20 minutes.

Great served with a salad and Italian bread. So creamy, so delicious!

Submitted by: Sherry Monfils