2 lbs. Extra Jumbo Shrimp
6 Cloves Garlic
1.5 lbs Sea Scallops
2 Cans Chick Peas
6 Large Tomatoes
1 Cup of White Wine
4 Tbs Extra Virgin Olive Oil
3 lbs Bâ€‹arilla Plus Thin Spaghetti
1 Tbsp Dry Basil
2 Tbsp Fresh Basil
Crushed Red Pepper
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.