PENNE WITH BASIL-SEAFOOD SAUCE
By Nick Puniello
As appeared in Bon Appetit, October 1994

¼ cup olive oil
½ pound bay scallops
10 ounces uncooked shrimp, peeled, devained
4 garlic cloves, minced
1 ¾ pounds tomatoes, seeded, chopped
1 cup chopped fresh basil or 1 tablespoon dried
¾ cup bottled clam juice
½ cup whipping cream
½ pound penne, freshly cooked

Heat oil in heavy large skillet over medium heat.
Add scallops and shrimp and saute' until just cooked through, about 3 minutes.
Using slotted spoon, transfer seafood to bowl.
Add garlic to same skillet; saute' 1 minute.
Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes.
Increase heat to medium-high.
Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes.
Add penne, seafood, remaining basil and toss.
Season with salt and pepper.
4 Servings