6 ounces spaghettini pasta (also known as thin spaghetti pasta)
3 tablespoons extra-virgin olive oil, divided
3 tablespoons unsalted butter
4 cloves garlic, minced
1/3 pound uncooked medium-size shrimp, peeled and deveined
1/3 pound uncooked sea scallops*
Red pepper flakes to taste
1/2 cup bottled clam juice
1/3 cup diced and drained oil-packed sun-dried tomatoes
1/4 cup minced fresh parsley
Zest and juice from 1 large lemon
Salt and freshly-ground pepper to taste
* Most purchased scallops are wet-packed and have been soaked in a liquid solution that keeps them looking white. To remove this solution, rinse the scallops thoroughly and then pat them dry with paper towels. If you can find "dry-packed" scallops (which have not been soaked), you don't need to rinse them. Scallops have an adductor muscle (sometimes called a "foot") on it's side. It is s a tough little tab of meat that you should cut off before cooking the scallop because it can be kind of chewy.
Cook pasta according to package directions; drain, toss with 1 tablespoon olive oil, and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large heavy frying pan over low heat, melt butter and 2 tablespoons olive oil; add garlic and sautapproximately 3 minutes or until soft.
Increase heat to medium-high. Add shrimp, scallops, and red pepper flakes; sautuntil the shrimp turn pink and the scallops are almost cooked (as soon as the scallops lose their translucence and turn opaque, they are done), approximately 2 to 3 minutes depending on the size of the shrimp and scallops.
Add the clam juice and the cooked pasta to the frying pan. Increase heat to high and cook, tossing mixture with tongs, until pasta has absorbed most of the liquid and the mixture is heat through, approximately 3 minutes.
Add sun-dried tomatoes, parsley, lemon zest, lemon juice, salt, and pepper; toss gently. Taste and adjust seasonings if needed. Remove from heat.
Place the Seafood Spaghettini onto individual serving plates and serve immediately.