Seafood Linguine With Sun-Dried Tomatoes - cooking recipe

Ingredients

1 lb linguine
1/2 cup olive oil
1/2 cup butter
4 garlic cloves, minced
1 lb medium shrimp, cleaned and deveined
1 lb bay scallop
1 (8 ounce) bottle clam juice
1/3 cup sun-dried tomato, chopped
1/4 cup parsley, chopped
1 lemon, rind of, cut into very thin strips
salt
crushed red pepper flakes

Preparation

In large skillet, add olive oil and butter; heat until butter melted.
Add garlic and sautee until tender.
Add seafood and cook until shrimp is pink, about 10 minutes.
Add clam juice; pinch of salt and red pepper to taste; cook for 3 minutes more.
In large bowl, place cooked, drained pasta; add sundried tomatoes, parsley and lemon peel; toss throughly.
Pour seafood mixture on top and toss once again.
Serve immediately.