Angel Hair with Shrimp & Scallops

Salt

8 ounces angel hair pasta or capellini

2 tbsp olive oil

3 small zucchini (about 1 ¼ pounds), each cut lengthwise in half, then thinly slices crosswise

8 ounces medium shrimp, shelled and deveined

8 ounces sea scallops, each cut horizontally in half

1 tsp freshly grated lemon peel

¼ tsp coarsely ground black pepper

3 garlic cloves, minced

½ cup dry white wine

1 bottle (8ounces) clam juice

¾ cup loosely packed fresh parsley leaves, chopped

Heat large saucepot of salted water to boiling over high heat; add angel hair and cook as label directs.

Meanwhile, in nonstick 12-inch skillet, heat 1 tbsp oil over medium high heat until hot. Add zucchini and cook 8 to 10 minutes, until tender and golden, stirring occasionally. Transfer zucchini to large serving bowl; set aside.

In same skillet, heat remaining olive oil. Add shrimp, scallops, lemon peel, pepper and 1 tsp salt, and cook 3 minutes or until seafood turns opaque throughout, stirring occasionally. Add garlic and cook 1 minute, stirring. Transfer mixture to bowl with zucchini.

Add wine and clam juice to skillet; heat to boiling. Reduce heat to medium; cook 2 minutes, stirring. Pour liquid over seafood mixture.

Drain angel hair. Add angel hair and parsley to bowl with seafood mixture and toss well to coat.

Serves 4