6 oz. spaghettini pasta (or linguini)
3 tbsp. olive oil
3 tbsp. butter
4 garlic cloves, minced
1/3 lb. uncooked med. or lg. shrimp, cleaned
1/3 lb. scallops
1/2 c. bottled clam juice
1/3 c. diced, drained sundried tomatoes in oil
1/4 c. minced fresh parsley
1/4 c. minced fresh basil
1/2 yellow pepper, minced
Peel from lemon, julienned
1/4 c. white wine
Salt & pepper

Cook pasta in large pot of salted water, just under but still firm to bite, stirring occasionally to prevent sticking. Drain pasta thoroughly. Toss with 1 tablespoon olive oil.

Meanwhile, melt butter with remaining 2 tablespoons olive oil in heavy skillet over low heat. Add garlic and pepper and saute until tender, about 3 to 5 minutes. Increase heat to medium high. Add shrimp and scallops and saute until shrimp turn pink and scallops are almost cooked. About 2 minutes. Add clam juice, wine and pasta to skillet. Increase to high.

Cook until pasta has absorbed most of the liquid and mixture is heated through, tossing mixture with tongs 3 minutes. Add tomatoes, parsley, basil and lemon peel. Toss gently heat 5 minutes more. Season with salt and pepper. Serve immediately.