Submitted By: Chef Michael Feker

1/3 cup Korbel Champagne
1 lb Medium size shrimp deveined
1/2 Pound of bay scallops cleaned (dry pack preferred)
1/3 cup clam juice
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup chopped fresh flat-leaf parsley
2 tablespoon of fresh basil shredded thin
1/4 cup of sun-dried tomatoes packed in olive oil sliced thin for color and flavor
1 lb linguine
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup Extra virgin olive oil
more extra-virgin olive oil for drizzling; dried hot red pepper flakes to add

Heat oil in a 5- to 6-quart heavy pot over medium heat until moderately hot, then sweet onion, stirring, until translucent, about 3 minutes. Add garlic, red pepper flakes, half of the parsley and Basil and all of oregano and cook, stirring occasionally, until garlic is soft, about 4 minutes. Stir in korbel champagne and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 6 minutes.

Cook pasta in a 6- to 8-quart pot of boiling well salted water until al dente, then drain in a colander.

While pasta is cooking, reduce sauce by 1/3 un covered for about another 6 minutes then stir scallops and shrimp into sauce and simmer, on medium heat for another 4 minutes Remove from heat and Add pasta to sauce along with remaining herbs toss with sauce until combined well. Stir in butter until melted.

Cooks' note

While using clam juice be careful not to over-salt your sauce.

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.

While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.

Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

Cooks' note

Drizzle extra virgin olive oil over pasta once served And Remember that parmesan or any hard cheese will destroy the delicate taste of your seafood.