Zesty Spaghetti with Seafood
This recipe is adapted from Cooking Light Magazine. It can be made ahead and eaten hot, cold or at room temperature. Everyone who tries it asks for the recipe. Makes six 1-1/2 cup servings.
1 cup seeded diced plum tomatoes (about 4 medium)
⅓ cup clam juice
¼ cup chopped flat-leaf parsley
¼ cup extra-virgin olive oil
1 tsp. grated lemon rind
3 Tbs. fresh lemon juice
2 tsp. chopped fresh dill (or 1/2 tsp. dried)
2 tsp. fresh thyme (or 1 tsp. dried)
½ tsp. salt
½ tsp. pepper
2 qts. water
¾ lb. medium shrimp, peeled
¾ lb. sea scallops, quartered (or use all shrimp)
5 cups hot cooked spaghetti or Iinguine (about 12 oz. uncooked pasta)
Combine first 10 ingredients in a large bowl.
Bring water to a boil in a large saucepan. Add shrimp and scallops; cook 2 minutes or until done. Drain. Add shrimp, scallops and pasta to tomato mixture; toss well.