1/4 cup extra-virgin olive oil
1/2 pound raw, peeled and deveined shrimp
2 cloves garlic, minced
1/2 pound bay scallops
3 tablespoons drained capers
4 tablespoons chopped pitted kalamata olives
1 (4-ounce) jar sliced pimentos
1 teaspoon plus 1 tablespoon salt, divided use
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon juice
1 pound spaghetti
1 1/2 cups (8 ounces) -inch cubes fresh mozzarella
1/4 cup large fresh basil leaves, cut into thin strips
1 teaspoon fresh thyme leaves, lemon thyme preferred but not required.
Yield: 8 servings
1. Pour olive oil into large skillet and place over medium-high heat. When oil is hot, add shrimp and saute 1-2 minutes, stirring as necessary. When shrimp turn pink on one side, add garlic, turn shrimp over and continue cooking 1-2 minutes longer. Add scallops and cook 1-2 additional minutes. Remove skillet from heat and add capers, olives, pimentos, 1 teaspoon salt, pepper and lemon juice. Set aside.
2. Pour hot water in large serving platter to heat it. Discard water and dry with a dish towel when heated.
3. In large heavy pot, bring 4 quarts water to rolling boil. Add remaining 1 tablespoon salt and spaghetti. Stir to prevent pasta from sticking together. Allow pasta to boil until cooked al dente, according to package directions, about 7 minutes. Remove from heat and pour pasta into colander place in sink.
4. Once pasta is drained, shake colander and then pour pasta into skillet containing seafood. Place skillet over low heat and toss to combine. Heat the ingredients until spaghetti absorbs most of the liquid in skillet. Remove from heat and add mozzarella cubes and basil. Toss briefly to distribute ingredients. The heat of the pasta will melt the cheese as it is distributed throughout the pasta. Transfer to heated platter and sprinkle with thyme. Serve immediately.
Nutrition per serving: Calories 270 (25 percent from fat), protein 4.0 g, carbohydrates 38.0 g, fat 7.0 g (saturated 3.9 g), cholesterol 50 mg, sodium 580 mg, fiber 1.9 g.