Linguini With Shrimp And Bay Scallops In A Creamy Tomato Vodka Sauce

In a 6-quart sauce pan or pasta pot, cook the linguini in salted boiling water until al dente.

In the meantime, prepare the sauce. In a large frying pan, heat the olive oil over medium heat. In it, saute the garlic and shallots for 2-3 minutes or until shallots are softened. Add vodka, increase heat to high and simmer for 3 minutes or until the vodka is reduced by half.

Add the drained tomatoes, cream, salt, freshly ground black pepper and red pepper flakes and continue to simmer for 4-5 minutes or until sauce thickens.

Add the shrimp and cover and cook for 1 minute. Add the bay scallops and cover and cook for 2 minutes more. Stir in the chopped parsley or basil along with the linguini. Cook, tossing the pasta for 2 minutes or until the pasta has absorbed some of the sauce. Serve topped with freshly grated Parmesan cheese and additional freshly ground black pepper to taste.