Ingredients
Olive oil
½ pound mediumish shrimp
¼ pound sea scallops (I think it is sea, could be bay, the little ones, not the big honkin ones that grill so well)
one shallot clove, chopped fine (ok, be that way)
three cloves garlic, to be pressed
about 5-6 nice size basil leaves, chopped fine
the needles off of about a 4 inch branch of rosemary, chopped fine
¼ pound Bel Paese cheese, grated
parmesan cheese, grated
�� pound pasta noodles, I used linguine, but angel hair would work well too
salt and pepper
Preparation
Cook pasta according to manufacturers directions. I usually cook it first, set it aside, then drop it back into simmering pasta water so that it can reheat without overcooking. However, if you are a master of time and space and can time things so that the pasta finishes at the same time as the rest of it well then, can I worship at your stock-pot?
Heat skillet, add some oil, enough to coat the bottom and a bit extra. Press in one clove garlic and sauté for about 45 seconds. Add shrimp and scallops, sauté like crazy. Add shallot and rest of garlic.
Continue sautéing for about 4 minutes, shrimp will become more opaque, and the scallops will firm up. Add the rosemary and basil. Continue to sauté. Add a little black pepper. This sautéing should add about a minute and a half, by now the sea food should be done.
Remove from heat. Sprinkle grated Bel Paese over mixture and allow to melt. Toss seafood mix with pasta, grate some parmesan into the mix, add a wee bit of salt.
Dish out, grate a little more parmesan. Eat.
