Ingredients
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1/4 cup half-and-half
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1/4 cup heavy whipping cream (I use all half and half to save on fat)
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2 (6 ounce) cans tomato sauce
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1/2 cup dry red wine
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8 garlic cloves, minced, divided
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2 small shallots, minced
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1/2 teaspoon crushed red pepper flakes (I use more)
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3/4 lb scallops (small scallops)
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1/4 cup extra virgin olive oil
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salt
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pepper
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1 lb spaghetti
Instructions
- Cook pasta according to directions and drain.
- SAUCE - In a small saucepan, add 1/8 cup extra virgin olive oil and saute 5 cloves garlic, shallots and crushed red pepper until lightly golden and fragrant.
- Add in tomato sauce and wine. Simmer until flavors blend.
- Add in half and half and heavy whipping cream and heat through.
- SEAFOOD - Meanwhile, in a small saute' pan, add 1/8 cup extra virgin olive oil over medium high heat and add in the garlic until golden and fragrant.
- Add the scallops and saute' until done (about 5 minutes).
- Season with salt and pepper.
- Mix seafood and sauce together and toss with pasta.
- Serve hot with fresh parmesan cheese!