Title: Gregory Peck's Spaghettini with Seafood
Categories: Cklive17
Yield: 1 servings

2 tb Olive oil
2 tb Unsalted butter
2 Garlic cloves
4 Shallots; minced
4 c Canned tomatoes; coarsely
-chopped
1/4 c Dry white wine
1 ts Green peppercorns
Salt and pepper
1 lb Medium shrimp; peeled and
-deveined
1 lb Sea scallops; cut into equal
-size
; pieces
1 tb Heavy cream
1 tb Capers
1 lb Spaghettini

In a large saute pan or skillet, melt the olive oil and butter over
moderately high heat. Add the garlic and the shallots and cook until
softened but not burned, about 3 minutes, stirring frequently. Add the
tomatoes, wine, peppercorns, salt and ground 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 opaque and firm, about 5 to 10 minutes. Stir in the cream, add
the capers, and heat through.

Meanwhile, in a large pot of boiling, salted water, cook the spaghettini
according to the instructions on the package. Drain and turn out into a
serving bowl. Add the sauce, toss gently and serve.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 1651 Calories (kcal); 68g Total Fat; (37% calories from fat);
179g Protein; 70g Carbohydrate; 922mg Cholesterol; 2929mg Sodium Food
Exchanges: 1/2 Grain(Starch); 24 Lean Meat; 9 1/2 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW # CL9295

Converted by MM_Buster v2.0n.