1 c. bottled clam juice
1/2 c. dry white wine
3/4 lb. lg. shrimp, peeled & deveined
1/2 lb. sea scallops, quartered
3 tbsp. unsalted butter
1 tbsp. olive oil
2 cloves garlic, finely chopped
3 green onions, finely chopped
1 1/2 tbsp. minced fresh parsley
1/2 tsp. hot pepper sauce
Salt & pepper to taste
1 lb. linguine
Lemon wedges for garnish
Parsley sprigs for garnish

In a medium skillet, combine clam juice and wine, simmer 10 minutes. Add shrimp and scallops. Poach over medium heat, stirring occasionally, until just opaque throughout, about 3 to 5 minutes. Using a slotted spoon, remove seafood to large bowl. Reserve the broth in skillet.

In small saucepan, melt 2 tablespoons butter in olive oil over moderately low heat. Add garlic, green onions and parsley and cook, stirring, for 10 seconds. Add 1/2 cup of the reserved seafood broth. Remove from heat. Season with hot pepper sauce and salt to taste. Cover and keep warm.

In a large pot of salted boiling water, cook pasta until tender. Drain. Place pasta in a large serving bowl. Toss with remaining 1 tablespoon butter and 1/2 cup of reserved seafood broth. Top with shrimp and scallops. Pour the warm garlic-parsley sauce over all. Toss well and garnish with lemon wedges and parsley sprigs.