Pasta with Clam and Scallop Sauce Recipes at HSN.com

Preparation Time: 15 minutes includes cooking pasta

Cooking Time: 15 minutes

Serves: 4

Ingredients
l lb. cooked pasta - preferably corkscrew
2 10 oz. canned clams with clam juice
l lb. fresh bay scallops
2 tbls. butter
2 tbls. olive oil
1/2 tsp. salt
3/4 tsp. minced garlic
1/2 tsp. red pepper flakes
1 1/2 cups dry white wine
Juice of 1/2 lemon
2 tbl. corn starch
1/4 tsp. dried dill
2 tbls. grated cheese more if you like
Salt and pepper to taste

Directions
Heat butter and olive oil in large 11 or 12" saute pan until melted. Add minced garlic and red peppere flakes. Saute for about a minute on medium. Add the clams with their juice, the lemon and the white wine. Cook medium for about three minutes. Mix cornstarch with 1/4 cup water or some moe white wine and add to clam mixture. Bring to a boil and let it thicken to the consistency of creamy soup. Add scallops to the mixture and cover, cooking very low for about two minutes. When scallops are done, add pasta and toss with dill and grated cheese. Add salt and pepper to taste

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