Seafood Pasta

Preheat oven to 350 degrees. Cook pasta for just over half the cooking time (it should still be a little firm.)

Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Brown the scallops just until they get great color on the outside, about 45 seconds to a minute per side. Remove to a plate and set aside.

Add another tablespoon of both olive oil and butter to the skillet. When hot, throw in shrimp and brown them, too. (Don’t completely cook scallops or shrimp.) Remove to a plate and set aside.

Add a small splash of oil to the pan. Cook the garlic for 30 seconds, then pour in the wine. Let it bubble up and reduce for a minute or two, then pour in the tomatoes (including juice.) Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for 10-15 minutes.

Tear off two large sheets of heavy duty aluminum foil. Overlap them on an ovenproof platter (make the overlap about 6 inches or so) with some depth or in a baking sheet. Use your hands to press the foil flat against the platter.

Pour the pasta onto the platter, then pour all the sauce over the pasta (juice and all). Next, pour on the seafood, making sure to add all the juices that may have dripped on the plate.

Gather up the two ends of the foil and roll them down so that they’re tightly sealed—do the same with the shorter sides.

Place the platter into the oven and bake for 15 minutes, until the seafood is fully cooked and the flavors have all had a chance to meet and fall in love.

To serve, open the foil and drizzle a little warm cream all over the top. Throw on basil at the end and serve.