1/2 lb. scallops
1/2 lb. sm. shrimp, cleaned and deveined
1/4 c. olive oil
2 fresh cloves garlic, minced
2 tsp. cornstarch
1 1/2 c. half and half
Chopped fresh parsley, optional
1 lb. fettucini or linguine
1 tsp. chicken soup base

Start water for pasta. Saute garlic in olive oil. Add shrimp and saute 1 minute on each side. Remove shrimp; leaving juices. Add scallops and saute for 1 minute on each side. Remove scallops; leaving juices. Mix together cornstarch, half and half, and chicken soup base. Add this to olive oil and juices in the pan; stir until thick. Add parsley. (Add pasta to boiling water - it cooks in 1 to 2 minutes). Add shrimp and scallops to sauce. Drain pasta. Place pasta in serving dish, pour sauce over pasta. Sprinkle with Parmesan cheese, if desired. Serve hot.