If you’re feeling extravagant, try replacing the scallops with half a pound of lobster. Or substitute a pound of cubed chicken for the seafood and chicken broth for the clam juice.

Serves 4.

INGREDIENTS

  • 1/4 cup olive oil
  • 1/2 pound bay scallops
  • 10 ounces uncooked shrimp, peeled, deveined
  • 4 garlic cloves, minced
  • 1 1/3 pounds tomatoes, seeded, chopped
  • 1 cup chopped fresh basil or 1 tablespoon dried
  • 3/4 cup bottled clam juice
  • 1/2 cup whipping cream
  • 1/2 pound penne, freshly cooked

    DIRECTIONS

    Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 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.