Seafood Pasta - olive oil

Method

• Preheat oven to 350 degrees.
• Cook pasta for just over half the cooking time (it should still be a little firm.)
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat.
• Brown the scallops just until they get great color on the outside, about 45 seconds to a minute per side.
• Remove to a plate and set aside.
• Add another tablespoon of both olive oil and butter to the skillet.
• When hot, throw in shrimp and brown them, too.
• (Dont completely cook scallops or shrimp.)
• Remove to a plate and set aside.
• Add a small splash of oil to the pan.
• Cook the garlic for 30 seconds, then pour in the wine.
• Let it bubble up and reduce for a minute or two, then pour in the tomatoes (including juice.)
• Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for 10-15 minutes.
• Tear off two large sheets of heavy duty aluminum foil.
• Overlap them on an ovenproof platter (make the overlap about 6 inches or so) with some depth or in a baking sheet.
• Use your hands to press the foil flat against the platter.
• Pour the pasta onto the platter, then pour all the sauce over the pasta (juice and all).
• Next, pour on the seafood, making sure to add all the juices that may have dripped on the plate.
• Gather up the two ends of the foil and roll them down so that theyre tightly sealeddo the same with the shorter sides.
• Place the platter into the oven and bake for 15 minutes, until the seafood is fully cooked and the flavors have all had a chance to meet and fall in love.
• To serve, open the foil and drizzle a little warm cream all over the top.
• Throw on basil at the end and serve.