Angelic Seafood

Do you think there's a relationship between the name of this recipe and the fact that it tastes so heavenly?

Serves: 4

Cooking Time: 25 min

Ingredients

• 8 ounces uncooked angel hair pasta
• 1/2 cup (1 stick) butter or margarine
• 1 medium-sized red bell pepper, seeded and cut into ¼-inch strips
• 1 medium-sized green bell pepper, seeded and cut into ¼-inch strips
• 1 medium-sized onion, chopped (about 1 cup)
• 1 can (2 ounces) anchovy fillets, chopped
• 3 teaspoons minced garlic (6 to 8 cloves)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces bay scallops
• 12 ounces medium-sized cooked, peeled, and deveined shrimp

Instructions

1. Cook the pasta according to the package directions; drain and keep warm in a large serving bowl.
   
   
2. Meanwhile, in a medium-sized skillet, melt the butter over medium-high heat; add the bell peppers and onion and sauté for 5 to 6 minutes, or until the edges of the peppers begin to brown.
   
   
3. Stir in the anchovies, garlic, salt, and black pepper and sauté for 3 to 4 more minutes. Add the scallops and shrimp and sauté for 3 to 5 minutes, until the scallops are cooked and the shrimp is heated through. Pour over the drained pasta and toss.
   
   

Notes

I like a big anchovy taste. If you do, too, add an additional can of anchovies to the recipe.