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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

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... I now wish I had bought 25 pounds of steak instead of just 20.
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