Seafood Italian

A tasty classic fresh from the archives of family favorites.

Back in B.C. times (A.K.A. before children), my wife and I would sample various recipes gathered from here and there, prepare as written, and then alter to preference. Seafood Italian is one of these.

This delicious entree is not only easy to prepare, it's also relatively low in fat while remaining high in flavor.

Seafood Italian: Try this recipe for your next friendly gathering or just as gift to the family. Sourdough rolls and white wines compliment this dish quite well.

Prep time: Approximately 15-20 minutes

Serves: 4-6 (8-10 oz. servings)

12 oz. spaghetti

2 tbs. butter

4-8 tbs. olive oil

2 cloves fresh garlic (crushed)

2 tbs. minced onion (or more depending on preference)

1 tsp. salt

2 tbs. chopped parsley

¾ tsp. white pepper

1 ½ tsp. basil

1 ½ tsp. oregano

½ tsp. marjoram

¼ tsp. crushed thyme

2 cups chopped tomatoes with juice

½ cup white cooking wine (white sherry is a good substitute)

1 lb. peeled and deveined shrimp (large)

½ to ¾ lb. fresh scallops

NOTE: PLEASE DO NOT USE ANY CHINESE SEAFOOD!

Cook spaghetti to al dente, drain, toss with butter and 2-4 tbs. of olive oil, cover and keep warm.

Sauté the crushed garlic and minced onion in the remaining 2-4 tbs. of olive oil until golden brown.

Add the salt, parsley, white pepper, basil, oregano, marjoram, thyme, and tomatoes. Bring to a boil then simmer for a few minutes.

Add the wine, shrimp, and scallops. Cook until the shrimp are pink and scallops white and firm.

Serve immediately. You can serve either by pouring directly on top of the spaghetti or by mixing them together. Either way, the flavor is there. Enjoy!