Pasta With Seafood & Shallots
|Olive oil/Cooking oil||60 Milliliter (1/4 Cup)|
|Scallops/Fish fillets||1⁄2 Pound, cut in to chunks (Fresh/Frozen And Thawed)|
|Shelled shrimp||1⁄2 Pound (Fresh/Frozen And Thawed)|
|Shallots||4 , peeled and sliced|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||80 Milliliter (1/3 Cup)|
|Butter/Margarine||60 Milliliter (1/4 Cup)|
|Canned minced clams||7 Ounce (Drained)|
|Cooked linguine/Fettuccini||1⁄2 Pound (Drained)|
|Parsley||30 Milliliter, chopped (2 Tablespoon)|
In a large skillet, heat oil; saute scallops or fish chunks, shrimp, shallots and garlic in oil about 3 minutes or until shrimp turn pink.
Add wine all at once; bring to a boil.
Reduce heat and simmer 2 minutes more.
Add butter, lemon juice, salt and pepper to taste, and clams, stirring until butter melts.
Add pasta and parsley and toss well to combine.