Recipe: Zesty Spaghetti with Seafood

ZESTY SPAGHETTI WITH SEAFOOD
Source: Cooking Light; May 1998
Servings: 6

1 cup seeded diced plum tomato (about 4 medium)
1/3 cup clam juice
1/4 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1 tsp. grated lemon rind
3 tbsp. fresh lemon juice
2 tsp. chopped fresh or 1/2 tsp. dried dill
2 tsp. fresh or 1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
2 quarts water
3/4 lb. medium shrimp, peeled and deveined
3/4 lb. sea scallops, quartered
5 cups hot cooked spaghetti or linguine (about 12 oz. uncooked)

Combine first 10 ingredients (tomato through pepper) in a large bowl.

Bring water to a boil in a large saucepan. Add shrimp and scallops; cook 2 minutes or until done. Drain.

Add shrimp, scallops, and pasta to tomato mixture; toss well.