Linguini with Friendly Little Fish

entree
  • 2 T olive oil, plus extra for taste
  • 1 clove garlic, minced
  • pinch hot red pepper flakes
  • 1/2 lb shrimp (buy them already cleaned, if available, and remove tails)
  • 1/2 lb scallops (if sea, cut into quarters)
  • 1/2 cup dry white wine
  • 1 lb linguine
  • 1/2 cup chopped parsley
  1. In a medium saute pan, heat the oli and add the garlic and red pepper. Saute for 2-3 minutes until golden, then add the fish and white wine. Cook until shrimp are pink and scallops are solid white.

Servings: 4

Source: Giulia Melucci, I Loved, I Lost, I Made Spaghetti