Angel Hair with Shrimp and Scallops
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A quick midweek entreé when you want something a little special: fresh seafood and tender zucchini cooked with garlic and white wine, then tossed with a delicate pasta. INGREDIENTS Salt 8 ounces angel hair pasta or capellini 2 tablespoons olive oil 3 small zucchini, each cut lengthwise in half, then thinly sliced crosswise 8 ounces medium shrimp, shelled and deveined 8 ounces sea scallops, each cut horizontally in half 1 teaspoon freshly grated lemon peel 1/4 teaspoon coarsely ground black pepper 3 garlic cloves, minced 1/2 cup dry white wine 1 bottle (8 ounces) clam juice 3/4 cup loosely packed fresh parsley leaves, chopped Heat large saucepot of salted water to boiling over high heat; add angel hair and cook as label directs. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add zucchini and cook 8 to 10 minutes, until tender and golden, stirring occasionally. Transfer zucchini to large serving bowl; set aside. In same skillet, heat remaining 1 tablespoon oil. Add shrimp, scallops, lemon peel, pepper, and 1 teaspoon salt, and cook 3 minutes or just until seafood turns opaque throughout, stirring occasionally. Add garlic and cook 1 minute, stirring. Transfer mixture to bowl with zucchini. Add wine and clam juice to skillet; heat to boiling. Reduce heat to medium; cook 2 minutes, stirring. Pour liquid over seafood mixture. Drain angel hair. Add angel hair and parsley to bowl with seafood mixture and toss well to coat. Serves 4