Seafood Catizone

A recipe contribution from Robert Moore, at Pastaman in Halifax, Nova Scotia.

Ingredients

• 2 tbsp Butter
• 4 tbsp Olive Oil
• 1 tbsp Minced garlic
• 1 tsp Dried basil, crumbled
• 1 tsp Fennel seeds, crushed
• ½  Pound medium uncooked shrimp, peeled, deveined
• ½  Pound Scallops
• 8 oz Pasta shells, freshly cooked
• 1/3 cup grated parmesan
• Additional grated parmesan

Method

1. Cook pasta in large pot of boiling water for 3 - 4 minutes. 
2. Drain pasta in large colander and rinse under cold water to stop cooking and prevent sticking.
3. Melt butter with 2 tablespoons oil in heavy large skillet over medium heat.
4. Add garlic, basil and fennel and sauté 1 minute. 
5. Add shrimp and scallops and sauté until both are just opaque, about 4 minutes.
6. Place pasta in bowl. 
7. Toss with remaining 2 tablespoons oil. 
8. Pour sauce over pasta and toss. 
9. Add 1/3 cup Parmesan and toss again. 
10. Pass additional parmesan separately.
    

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