Ingredients
1/4 cup +1 Tblspn.E.V. olive oil
1/2 cup finely chopped onion
2 Tblspn.chopped shallots
1/2 tspn.finely minced garlic
1/2 cup dry white wine(chardonnay)
1/2 cup crushed tomatoes
1/2 tspn. tarragon,dried
1/4 tspn dried red pepper flakes
salt & fresh ground pepper
1/4 cup heavy cream
1/2 lb.linguine
1/2 lb.broccoli flowerettes
(about 3 cups)
1lb.scallops
3/4 lb.shrimp,peeled &deveined ,med to large
1/4 cup finely chopped fresh parsley
Preparation
Heat 1/4 c. oil in skillet& add onion, shallots & garlic.Cook Stirring, about 3 min.Do not brown.Add wine, tomatoes,tarragon,pepper flakes,S & P. Bring sauce to a boil.Add cream & stir.,Meanwhile boil water for pasta, add pasta & cook.Just before pasta is done add broccoli to the pasta water.When water returns to a boil drain and reserve 1/3 c. water. As the pasta & broccoli cook, prepare scallops(if large cut in half)Add remaining 1 tblspn. of oil to large skillet and add scallops.Cook briefly ,add sauce. Cook about 3 min. ,add shrimp.Cook about 1 min.Remove from heat.Drain pasta & broccoli,add to sauce,add reserved water. Sprinkle with parsley and serve.
