MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gregory Peck's Spaghettini w/Seafood
 Categories: Pasta, Vegetables, Seafood, Dairy, Wine
      Yield: 8 Servings
 
      2 tb Olive oil
      2 tb Unsalted butter
      2 cl Garlic; minced
      4    Shallots; minced
      6 lg Tomatoes; peeled, coarse
           - chopped
    1/4 c  Dry white wine
      1 ts Green peppercorns
           Salt & fresh ground pepper
      1 lb U-60 shrimp; peeled,
           - deveined, tails optional
      1 lb Scallops; in small pieces
      1 tb Heavy cream
      1 tb Capers
      1 lb Spaghettini pasta
 
  In large skillet, melt the butter with olive oil over
  moderately high heat. Add garlic and shallots and cook
  until softened but not burned, about 3 minutes.
  
  Add the tomatoes, wine, peppercorns, salt and pepper.
  Over moderate heat, cook, uncovered, until the sauce has
  thickened, about 20 minutes.
  
  Add the shrimp and scallops. Reduce the heat to
  moderately low and simmer until the seafood is firm and
  opaque, about 15 minutes.
  
  Stir in the cream, add the capers and increase to high
  heat. Bring to a boil. Remove from heat and keep warm.
  
  Meanwhile, in large pot of boiling, salted water, cook
  spaghettini according to package directions. Drain and
  turn into serving bowl.
  
  Add the sauce; toss gently. Serve at once.
  
  RECIPE FROM: https://www.cdkitchen.com
  
  Uncle Dirty Dave's Archives
 
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... The art of living well: make good use of garlic.
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