2 lbs. Extra Jumbo Shrimp 6 Cloves Garlic
1.5 lbs Sea Scallops 2 Cans Chick Peas
6 Large Tomatoes 1 Tbs Dry Basil
1 Cup of White Wine Crushed Red Pepper
4 Tbs Extra Virgin Olive Oil Salt
2 Tbs Fresh Basil Pepper
3 lbs Barilla Plus Thin Spaghetti 2 Tbs Fresh Parsley
Boil a pot of water for the pasta with salt and a splash of olive oil
Clean and butterfly shrimp. Sprinkle ½ tsp salt and set aside.
Wash scallops and set aside.
Chop basil, garlic, tomatoes, and parsley. Keep in separate bowls.
Heat olive oil. Sauté garlic and basil. Don’t overcook garlic.
Add salt and pepper to taste.
Add wine, tomatoes, and chick peas.
Add shrimp and scallops just prior to putting pasta in boiling water.
Shrimp and scallops should be done at the same time as the pasta.
Toss pasta with parsley, olive oil, and crushed red and serve.
Don’t forget bread and dessert.