comes from Recipes in the Mail whose website
is at www.atozinthemail.com.
(1/4 stick) butter
4 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried basil, crumbled
1 teaspoon fennel seeds, crushed
1/2 pound medium uncooked shrimp, peeled,
1/2 pound scallops
8 ounces liguine, freshly cooked
1/3 cup grated Parmesan
Additional grated Parmesan
Melt butter with
2 tablespoons oil in heavy large skillet over
medium heat. Add garlic, basil and fennel and
sauté 1 minute. Add shrimp and scallops and
sauté until both are just opaque, about 4 minutes.
in bowl. Toss with remaining 2 tablespoons oil.
Pour sauce over linguine and toss. Add 1/3 cup
Parmesan and toss again. Pass additional Parmesan