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Seafood Pasta with Shrimp and Scallops (And Garlic!)
  • 1 lb (454 g) scallops, fresh or thawed
  • Kosher salt
  • 12 oz (340 g) good quality pasta
  • 3 Tbsp extra virgin olive oil
  • 8 large or 12 medium shrimp, fresh or thawed
  • 3 or 4 cloves minced garlic
  • chopped Italian, flat leaf parsley
  • freshly ground black pepper
  • 3 to 4 oz (85 to 100 g) good quality butter
  • 1/3 cup (80 ml) dry white wine (you can substitute seafood stock or broth if you’d like)
  • (lemon slices/wedges to serve)
  • Fresh, crusty bread to serve.
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