12 ounces fresh fettuccine pasta
2 tablespoons butter divided
16 ounces of bay scallops, fresh or frozen
Twelve large shrimps, deveined and peeled
Fresh red chili peppers, seeds and minced
1 shallot, minced
3 minced garlic cloves
One tablespoon of anchovy sauce
Fresh oregano and fresh basil, 1 teaspoon
Half a cup of dry white wine
1/2 cup Meyer lemon juice
1 cup cherry tomatoes halved
½ cup jarred marinated artichoke hearts, drained and sliced
Salt and Pepper
Boiling water for pasta in a large pot. Cook the pasta for 2 minutes less than package instructions.
In a large deep skillet, heat 1 tablespoon of butter and sear each side for 2 minutes. Transfer to a large bowl. Add the remaining garlic, shallots and chili to the pan and cook it for two minutes. Add the wine and continue to cook for another 2 minutes. Add the lemon and cook for another 2 minutes.
Add the tomato paste, the oregano and the articles hearts. Cook for three minutes. Add the bay scales, lower the heat, and simmer at a gentle boil for 1 minute.
Add the pasta cooked back to the skillet. Heat the mixture in a skillet for 2 minutes, tossing gently. Serve with Italian bread and pasta in bowels.