Shrimp & Scallops with Calamari Pasta

Match seared scallops and shrimp with wonderful ribbon 'calamari' shaped paste in this brothy dish that celebrates both sea and shore.
1/2 lb calamari pasta, or other favorite pasta

2 Tbsp butter plus 1 Tbsp olive oil
1 lb bay scallops
1/2 lb large shrimp, shelled and cleaned
2 cloves garlic, minced
1/2 tsp dried crushed red pepper

1 5 oz can sliced mushrooms, juice reserved
2 cups clear chicken broth
1 bottle clam juice
1 Tbsp asian fish sauce
palmful fresh parsley leaves, chopped

2 green onions, sliced

Bring 2 quarts of salted water to a boil. Cook pasta, stirring often, just until al dente. Reserve 1 cup pasta cooking water, and drain pasta when cooked.

Meanwhile, melt butter in the oil in a wide skillet until all the water has bubbled off. Brown the scallops for about 2 minutes per side. Set aside on a rack sitting on a rimmed baking pan.

Add another dash olive oil into pan and bring to almost smoking. Carefully add the shrimp and allow to cook for a minute, shaking pan. Flip the shrimp and continue cooking another minute. Set shrimp aside with scallops.

Add a final dash of olive oil to pan and add the garlic and red pepper flakes. Cook for about 2 minutes. Add the mushrooms along with their juices to the pan. Stir in the chicken broth, clam juice, fish sauce, reserved pasta water and parsley. Bring to a boil.

Distribute pasta among four bowls. Then distribute seafood evenly among the four bowls. Then ladle a cup or so of broth, along with some mushrooms over the seafood. Garnish with green onions. 


Serves 4.

Cook's Note:  There are lots of cool artisan pastas out there that you could use, though frankly some are ridiculously expensive.  Try TJ Max to find great bargains on cool pasta.