6 oz. spaghettini pasta
3 tbsp. olive oil
3 tbsp. unsalted butter
4 cloves garlic
1/3 lb. uncooked med. shrimp, peeled & deveined
1/3 lb. sea scallops
1/2 c. bottled clam juice
1/3 c. diced, drained oil-packed sun-dried tomatoes
1/4 c. minced fresh parsley
Peel from 1 lemon, removed in strips & cut julienne
Salt & freshly ground pepper to taste

1. Bring large kettle of water to boil for pasta. Cook pasta until done, drain and toss with 1 tablespoon olive oil.

2. Melt butter and 2 tablespoons olive oil in a heavy large skillet over low heat. Add garlic and saute until tender, about 3 minutes. Increase heat to medium high.

3. Add shrimp and scallops and saute until shrimp turn pink and scallops are almost cooked, about 2 minutes.

4. Add clam juice and pasta to skillet. Increase heat to high. Cook until pasta has absorbed most of the liquid and mixture is heated through, tossing mixture with tongs for about 3 minutes.

5. Add tomatoes, parsley and lemon peel to skillet and toss gently. Serve with salt and pepper and eat immediately.